As on every food blog out there right now, I also decided to make something “spiced” for this fall season. First I should start off with an apology. School is back in session(it has been for almost 2 months) and I’ve failed to blog about anything. I’m not sure why but it happened and I want to make this blog awesome so I will post more!
Anyway, I love fall. The colors, the temperatures, and the flavors make me feel so cozy. Sadly, many of the beautiful leaves have fallen off the trees where I live and the mountains are starting to look “twiggy”. On the bright side, Halloween is not far away!Now, back to the food. I’ve never made granola before, but my Nana makes all of her granola from scratch and it’s so tasty. Being a lovely lazy day today I decided to make some homemade ‘nola. I was going to make pumpkin spiced granola but I wanted to twist it up a bit and throw some coconut in there. Did I mention that this granola is outstanding?Let’s get started.
What you’ll need:
2 cups rolled oats(not instant)
1 heaping tablespoon brown sugar
1/4 teaspoon salt
a little less that 1/4 cup brown rice syrup(honey can be used too)
1/8 cup melted coconut oil
1/8 teaspoon dark molasses
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg(ground would work too)
1/8 tsp ground cloves
1/4 cup raisins
1/4 cup dried, unsweetened coconut
1 tablespoon pepitas (pumpkin seeds)
Preheat your oven to 300˚F. Combine the oats, sugar, salt and spices in a medium bowl. Mix them up until the spices look like they’ve coated the oats evenly. In a separate bowl, combine the syrup, coconut oil, and molasses. Pour the liquids over the dry ingredients and mix with your hands. You hands will get super sticky but hey, that’s an excuse to lick them, is it not?
Now, spread the oats in a thin, even layer on a rimmed cookie sheet.
Bake the granola for 15 minutes, then take it out of the oven, stir, and bake for another 5-15 minutes. The granola should be light brown. Cool the granola on the baking sheet for 20 minutes(it will harden). Once the granola is cooled, add the raisins, coconut, and pepitas. Store the granola in a container for up to two weeks and enjoy!
Have a lovely week!
Recipe adapted from Chow