Monday, January 28, 2013

Pumpkin Cranberry Almond Granola

For the month of November I was on a big granola kick. I found it to be the perfect start to my morning when added to some greek yogurt and fresh fruit, or the perfect pick-me-up snack in the late afternoon. After trying a few store-bought varieties, I decided that it was about time I made my own to ensure it had all the extras and added crunch I was looking for. I loosely followed this recipe for guidance.

2 1/2 tbsp extra virgin olive oil
dash of salt
3/4 tsp pumpkin pie spice
1/3 cup honey
1/3 cup pumpkin puree
2 cups rolled oats
1/2 cup chopped almonds
1/2 cup dried cranberries

Preheat your oven to 325 F (or a little lower as my oven tends to be a hot one).

In a large bowl add the olive oil, salt, pumpkin pie spice, honey and pumpkin puree and mix until well combined. Stir in the oats and almonds until coated. Evenly spread out mixture onto a nonstick pan (or one lined with parchment paper). Bake the granola for approximately 40 minutes, or until lightly browned, stirring occasionally to ensure even baking. Store in an airtight container and it should last you for at least a week - assuming you're able to control your munching!

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