Pumpkin spice granola
September 27, 2011 § Leave a comment
Sometimes, a shortage of ingredients and a bit of flexibility results in a pleasant surprise. A couple weeks ago, I was looking through the pantry trying to find ground cinnamon and vanilla extract to make basic granola, only to realize that I’d left it all at my parents’ house in NJ.
It was probably more laziness than (I like to think) creativity, but instead of running to the store to buy some more, I just used some extra pumpkin spice, almond extract, and olive oil (since I also didn’t have the canola oil I typically use) as substitutes.
And I have to say that I might never go back to the original recipe. That same week, temperatures reached below 50 F in Ithaca, so having breakfast with some spice was the perfect way to wake up in the morning. This granola still had all of the things I love – a healthy amount of salt to balance the sweet, large and textured clumps of oats, and the crunch of walnuts – but became so much more with just a few modifications.
Just goes to show that sloth isn’t always a sin.
Pumpkin Spice Granola
This recipe lasts about 1 – 1 1/2 weeks for one person. Store in an airtight container.
2 cups rolled oats
1 teaspoon kosher salt
1 teaspoon pumpkin spice
1/4 cup honey
1/4 cup packed light brown sugar (I used slightly less since I like my granola to be less sweet)
3 tablespoons olive oil
1 teaspoon almond extract
1/2 cup walnuts (I like to add more)
1/2 cup dark raisins (optional)
Preheat the oven to 325 F.
Mix the rolled oats, salt, and pumpkin spice in a large bowl. Pour onto a foiled baking sheet and spread in one even layer.
Mix honey, brown sugar, olive oil, and almond extract in a small bowl. Microwave for about 20 seconds (don’t have to do this but I find it softens the sugar and makes whisking a bit easier) and then whisk until everything is thoroughly blended. Pour honey mixture over the oats mixture in the baking sheet and mix thoroughly so all the oats are evenly coated. If you like a clumpy granola, gather some of the mixture in your hand and make a fist so you get some clumps.
Bake for 10 minutes. Take out, stir granola, and add the walnuts. Bake for another 10-12 minutes or until golden brown and toasted in color. Take out of the oven and stir in raisins, if using. Let cool for 10-15 minutes.