This granola is for the most die-hard autumn lover on earth. Sweet and crunchy, it has unbelievable texture and is stuffed with everything that makes October so delicious. Pumpkin, apples, pecans, warm spices, toasty grains, it is so perfect.
I'm surprised it doesn't incorporate cable knit sweaters somehow.
I'll get right on that.
I first came across this recipe on Half Baked Harvest and I promptly decided I wanted to live on it. The original recipe calls for cooked quinoa, but I decided to use popped amaranth instead. I can't believe I've never tried it in granola before!
If you're not familiar with the beauty that is popped amaranth, here's a handy how to.
The apples I used were called Johnathan's. We picked them up from an orchard last weekend and they are amazing. They're tangy and juicy, with a slightly thick skin. Baked in the granola, they become sweet, nutty, and perfectly tender.
The ingredient list looks a little intimidating, but it's mostly staples/spices that you already have on hand. And if you don't, this recipe is really forgiving. Substitute any nuts/seeds/spices you have on hand. You can even use pumpkin pie spice in place of the different spices! I highly recommend using the popped amaranth, (it's just so much fun!) but it you don't have time, an equal amount of crispy rice cereal would work in a pinch.
This granola can brighten up even the rainiest, dreariest, chilliest fall day. (ahem, today) And makes the perfect seasonal gift for your lucky friends.
- 3 cups oatmeal
- 1.5 cups popped amaranth
- 3 chopped apples
- 1 cup chopped raw pecans
- 1 cup raisins or dried cranberries
- 8 chopped dates
- 1/2 cup sliced almonds
- 1 tablespoons coconut oil
- 1/2 cup pumpkin puree
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/2 cup maple syrup
- 1/2 cup applesauce
- 2 tablespoons honey
Preheat the oven to 350° F
In a large bowl, combine the oatmeal, popped amaranth, apples, pecans, raisins, dates, and almonds and toss to combine.
Melt the coconut oil in a medium saucepan, then stir in the pumpkin puree, spices, vanilla, salt, maple syrup, and applesauce. Pour the mixture into the oat mixture and stir until everything is evenly coated.
Spread the granola on to two parchment lined baking sheets (with sides) and bake for 30 minutes, stirring once or twice.
After 30 minutes, drizzle the honey over the granola, then return to the oven for 15-20 minutes, until the granola is golden brown and no longer wet.
Remove from the oven and allow the granola to cool completely before transferring to an airtight container. This is best eaten within a few days, but I doubt it will survive the night ;)