Autumn Granola

Adding pumpkin seeds and maple syrup gives
 my easy granola a nice nod to autumn.

I keep the granola handy in a glass pumpkin 

on the counter.

 Combine the dry ingredients.
Any combo of chopped pecans, pumpkin seeds,
and almonds to equal 1 cup works . Sometimes I
don't have enough almonds or pecans, so I just
add more pumpkin seeds. Use what you have.

Stir in the hot liquid until

everything is well coated.

Spread onto a rimmed baking sheet.

Bake @300 for 35  minutes, stirring halfway through.

Let cool and break apart. Pour into container.

If you like dried fruit in your granola you can

mix in 1/2 C or raisins or craisins now. 

It will keep at room temperature for

2-3 weeks. Have it with milk and a sliced banana

 for breakfast, or sprinkle some over yogurt and ice cream.

It makes a great snack too.

~~~~~~~~~~~~~~~

Autumn Granola

2 C Oatmeal (quick-cook rolled oats)

1/4 C sliced almonds

1/2 C chopped pecans

         1/4 C shelled pumpkin seeds

    1/4 C butter (1/2 stick)

1/4 C brown sugar

1/4 C maple syrup
pinch Kosher or sea salt
1/2 t cinnamon or pumpkin pie spice

2 T water

In a large bowl stir together the oatmeal,
almonds, pecans and pumpkin seeds,

In a small saucepan combine the butter,
brown sugar, cinnamon, maple syrup and water.

Bring to a boil and pour the hot syrup into the
 dry ingredients. Stir with a wooden spoon until
 ingredients are thoroughly coated and combined.
Spread evenly onto a rimmed baking sheet and
 bake at 300 stirring halfway thru until
golden brown and dry to the touch,
about 35 minutes. Let cool then break apart
and store in an airtight container.
(optional 1/2 C raisins or craisins, etc)
Keeps about 2-3 weeks at room temperature.

Makes about 3-1/2 C.
Recipe doubles easily.

Enjoy for breakfast or snacking!

click HERE for My Easy Granola recipe.


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