Pumpkin Spice Latte Granola

One of my favorite things about Fall is the pumpkin recipes sprouting up everywhere in the blog world. Pumpkin is one of my very favorite flavors, and I love to experiment with pumpkin recipes. Last year I made pumpkin granola, and it was a huge hit. I found a recipe for a pumpkin spice latte granola, and I couldn't resist trying it out. I don't go to Starbuck's much, but I do love their pumpkin spice lattes during this time of year.

This recipe is definitely a keeper. I combined the original recipe with the pumpkin granola recipe that I made last year, and it turned out perfectly.  Since I like to munch on granola at night, I used caffeine-free coffee grounds (pumpkin spice flavored). Otherwise, I would be up all night.

Feel free to play with proportions and ingredients. Granola is not an exact art. That's what's so great about it. If you don't use seeds, just increase the amount of oats, nuts, or dried berries. Get creative! I think next time I'll add some chocolate covered espresso beans after it cools. That would kindof make it like a pumpkin spice mocha. I like!


Pumpkin Spice Latte Granola


Ingredients:
3 1/2 cups rolled oats (not quick cooking)
2  1/2 cups dried cranberries
1 cup pecans, chopped
2 Tablespoons chia seeds
1/4 cup flax seeds
1/4 cup applesauce
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup agave nectar (or maple syrup)
1/2 cup brown sugar
1 1/2 Tablespoons coffee grounds
1/2 teaspoon salt
2 Tablespoons pumpkin pie spice
1 Tablespoon coconut oil (or canola oil)

Directions:
Preheat oven to 350-degrees.

Combine the first 5 ingredients (oats through flax seeds) in a bowl.

In another bowl mix the next 8 ingredients (applesauce through pumpkin pie spice).
Gently stir the dry ingredients into the wet ingredients. Drizzle and toss with coconut oil until evenly coated.

Spread on a foil-lined baking sheet and bake for about 45 minutes, stirring every 15 minutes, or until golden brown.

Source: adapted from Spoonful of Sugar Free

Pumpkin Granola

Granola is one of my favorite things to munch on. It's great on cereal, yogurt, and even by itself. I haven't tasted any granola that's as good as this recipe. The spices along with the pumpkin and dried cranberries give the perfect flavor for this season. I've already made two batches. I added pumpkin seeds to the first batch, and omitted them on the second batch. I prefer the batch without the pumpkin seeds the most.

This is what my breakfast looks like in the morning. Greek yogurt sprinkled with pumpkin granola and then drizzled with a little maple syrup. Mmmm. Heaven!


I also packaged some up and mailed it to my sister and brother-in-law in Kansas City. I hope they enjoy it.

Ingredients:
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup dried cranberries

Directions:
Preheat oven to 325-degrees. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine oats, spices, 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.

Source: Adapted from Two Peas and Their Pod ... originally from Baking Bites

Nutritional Info** I added up all of the fat grams and calories as I added each ingredient. I came up with the following nutritional information:
For 1/4 cup granola, there are 1.2 grams fat and 94 calories

Honey Crunch Granola

I'm not quite sure why, but this granola reminds me of childhood. Mama, did I used to snack on it? Or did I eat it as cereal? Who knows? But I know this recipe sure is addicting. All of the flavors work really well together. It makes a ton, but the good thing is that it will be good for 2 months after it is made. I'll be enjoying this in my yogurt and cereal for a while. And I'm sure I'll be snacking on it by it's self, too!
I omitted the salt since I used salted sunflower seeds. I also used unsweetened coconut since I already had some on hand. For the fruit, I threw in some golden raisins, dried apricots, and dried cherries. If you use large fruits, cut them into 1/2-inch pieces.

Ingredients:
3 cups rolled oats (not instant)
1/2 cup raw sunflower seeds
1/2 cup sliced almonds
1/2 cup dried shredded coconut, unsweetened or sweetened
2 Tablespoons sesame seeds
Big pinch of salt
6 Tablespoons good-flavored honey
2 Tablespoons vegetable oil
1/2 cup diced dried fruit

Directions:
Preheat oven to 300-degrees.

In a large bowl, mix together the oats, sunflower seeds, almonds, coconut, sesame seeds, and salt.

In a small saucepan, warm the honey and vegetable oil. Pour the warm honey mixture over the dry ingredients and stir until they are well coated. Spread evenly on a baking sheet and bake for 30 minutes, or until golden brown, stirring occasionally. Remove from the oven and cool. Once the granola is completely cool, stir in the dried fruit.

Store in an airtight container at room temperature for up to 2 months.

Source: The Perfect Scoop by David Lebovitz