Monday, October 17, 2011

Gluten Free Pumpkin Granola

Sunday morning I woke up to a recipe for pumpkin granola posted on my facebook page from an old college roommate.  Sunday afternoon I made this granola by Lisa at With Style and Grace.  Right after the granola I made the pumpkin spice muffins.  It was a day of pumpkin.

I love granola.  An endless supply of "low fat" cafeteria granola greatly aided in making me fat in college.  Due to the fact that it is actually not as good for you as you'd like to think, and that gluten free granola is absurdly expensive, I tend to steer clear of it except every once in a while.  But I couldn't pass up the chance to make it on my own.  I could control the amount of fat that went into it and it would be much cheaper than buying it.  Win win.

And without further ado, here's the how:

4 cups gluten free oats (if you aren't gluten free make this recipe using regular oats)
1 cup chopped almonds
1 tsp pumpkin pie spice
1 tsp cinnamon
3/4 tsp salt
1/2 cup packed brown sugar
1/2 cup pumpkin puree
1/3 cup applesauce
2 tablespoons maple syrup (as a Vermonter, I beg you to use the real stuff)
1 tsp vanilla
1 cup dried cranberries

1) Pre-heat oven to 325.  Line 2 baking sheets with parchment paper.

2) In a large bowl combine the oats, almonds, pumpkin pie spice, cinnamon, and salt.  In another bowl combine the brown sugar, pumpkin, applesauce, maple syrup, and vanilla.  Add this mixture to the oat mixture until everything is coated.

3) Spread the granola mixture onto the baking sheets.  Bake for 20-25 minutes, then stir to ensure it bakes evenly.  Bake for another 20 minutes.

4) Remove from the oven and let cool before mixing in the cranberries.  Store in an airtight container.

I was pretty amazed at how easy this was to make.  Lisa bakes hers in two batches and suggests you either do the same or use two sheets.  I must admit I only own one baking sheet and was too lazy pressed for time to do two batches.  It was probably a mistake because the granola didn't turn out quite as crunchy as I like, but it was still good, don't worry.  Not only was it good, but now I have a ton of it!

Speaking of having a ton of it, you might notice there is no oil in this recipe.  That's good for not making you fat.  It has a pumpkin taste, but not overbearingly pumpkin.  Who knew making granola could be so easy?  Thanks Margaret!

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