Pumpkin-Spiced Granola
Prep time:
10 mins
Cook time:
55 mins
Total time:
1 hr 5 mins
Yield: 2 quarts
Description
If there’s time, serve this granola with roasted pumpkin or butternut squash cubes. For a more fall flavor, we’ve used (5 tablespoons each) maple syrup and molasses instead of the usual 1/2 cup maple syrup and 2 tablespoons molasses.
Ingredients
- 5 cups old-fashioned oats divided
- 1 cup whole roasted almonds
- 1 cup each: pepitas and coarsely chopped walnuts
- 4 teaspoons finely grated orange zest
- 2 teaspoons each: ground cinnamon and ginger
- 1/4 teaspoon each: ground nutmeg and cloves
- 5 tablespoons each: maple syrup and molasses
- 1/2 cup coconut oil or other neutral oil, such as vegetable
- 1/4 cup water
- 1/2 teaspoon salt
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Measure 4 cups of oats in a large bowl; place remaining 1 cup in a blender canister and grind to a meal texture. Add ground oats to the large bowl, along with pepitas, walnuts, orange zest, and spices. Meanwhile, bring syrup, molasses, oil, water, and salt to a simmer in a small saucepan over medium-low heat. Pour liquid mixture over oat mixture; stir to combine.
- Turn oat mixture onto a large (18- by 12-inch) rimmed greased baking sheet, shaking pan to evenly spread it; bake for 30 minutes. Remove pan from oven and stir the granola. Continue to bake until impressively golden brown, 20 to 25 minutes longer. Remove from oven and let cool to room temperature. (Can be store in an airtight tin or jar up to a month.)