Monday, April 30, 2012
It's Secret Recipe Club time again! This month I was assigned Life and Kitchen, the lovely blog written by Lindsay. I had a great time exploring Lindsay's blog and it was so touching to read that she writes her blog for her daughter, so that one day she can look back to see what their life was like and have recipes to try. So cute! In terms of recipes, there were a lot of delicious ones to choose from. I ended up picking pumpkin granola. I know that pumpkin is usually associated with the fall, but I had been looking for a good pumpkin granola recipe since last fall, so I couldn't resist.
The granola made my house smell amazing while it was baking and it turned out well. I cut down on the sugar a bit (using only 1/4 cup - it says a 1/2 down below in the recipe, and Lindsay used 3/4 cup), and I think I regret that decision. I think a little extra sweetness would have put this granola out of the park. If you make it, use more sugar! Thanks to Lindsay for the recipe.
5 cups rolled oats
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon salt
½ cup brown sugar
½ cup pure pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup dried cranberries
1 cup unsalted, roasted almonds
¼ cup flax seed
Preheat the oven to 325° F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl, combine oats, spices, almonds and salt. Mix well.
In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries. Let cool completely. Store in an airtight container.
Serve granola with yogurt, milk, or enjoy plain.
Source: Life and Kitchen, who adapted the recipe from Two Peas and Their Pod