I think Mother Nature has her seasons confused. This has been quite an interesting fall, to say the least.. here in New England, it snowed in October, and yesterday I think the temperature broke 70 degrees. In the sun, of course.
At least the leaves have started changing colors.
But those college application deadlines are looming. That, combined with the senior year workload, is the reason why we’re not posting as much as you should be. You may have noticed that the past couple posts have been my solo cooking endeavors. No, I have not taken over the blog. It’s still the Wright time, don’t worry! Georgia’s not MIA, but she’s really busy because she’s in our school’s play. Yup, that’s right, you may see her on Broadway one day.
But enough about us. Now I’m going to tell you about the latest creation to come out of the Schnack kitchen: pumpkin granola. Pumpkin is one of the best things about fall. It’s so… seasonal. Can you imagine having pumpkin bread or a pumpkin spice latte in the middle of summer? No, that would be weird, right? Thank goodness it’s November!
The original recipe was a little too sugary, so I reduced the sugar and swapped maple syrup for honey. The granola is still super delicious. Try this for breakfast with milk or yogurt–especially maple yogurt! (Wallaby makes a yummy maple yogurt, or you can always mix maple syrup with plain yogurt!)
Adapted from Two Peas and Their Pod
2 1/2 cups rolled oats
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ginger
1/4 teaspoon salt
1/4 cup pepitas (pumpkin seeds)
1/2 cup brown sugar
1/4 cup pumpkin puree
2 tablespoons applesauce
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 cup dried cranberries
- Preheat oven to 325 and line a large baking sheet with parchment paper.
- In a large bowl, combine oats, spices and pumpkin seeds; mix well.
- In another bowl, whisk together sugar, pumpkin, applesauce, honey, and vanilla until smooth. Pour wet ingredients in to the oat mixture and stir to combine, until the oats are evenly coated. Spread the mixture onto the baking pan.
- Bake 20 minutes, then remove from oven and stir. Bake for an additional 20-25 minutes or until the granola is golden and crisp. Remove from oven and stir in cranberries. Let cool completely, then store in an airtight container.