This is a riff on a pumpkin spice granola I made last fall. Matt and I have been doing quite a bit of traveling recently and I wanted to put together a portable but seasonal snack that we could bring with for munching. The coating for the granola is essentially the same – but it does not include the rice crispy cereal. I think I preferred this version as it made better granola clusters. I also liked this version more because I added some nice chocolate chips! Yum!
Recipe (Adapted from Two Peas and their Pod)
- 4-5 cups of rolled oats
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¾ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup applesauce (I used an unsweetened one)
- ¼ cup maple syrup (real maple syrup)
- 1 tsp vanilla extract
- A pinch of salt
Preheat the oven to 350F. Spray baking sheet with cooking spray and set aside. Put the rolled oats into a large mixing bowl.
Mix together the spices, salt, brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla in a small bowl. Pour the pumpkin mix over the rolled oats. Spread the granola mixture onto the prepared baking sheet. Bake for 30 minutes and mix/turn the granola midway through the baking.
Add the nuts after it has been baking for 30 minute and mix in and continue to bake another 15-25 minutes mixing the mixture every 10-15 minutes until the pumpkin mixture is dried out on the granola. Cool the granola, add in the dried cranberries and chocolate chips. Keep in an airtight container.