Harvest Granola

granola

Recipe: Harvest Granola

Makes : about 6 cups | Appetizers/Snacks , Breakfast/Brunch Dairy Free , Vegetarian Print
Create your own version by substituting other nuts for the pecans (almonds and walnuts work well), sunflower or sesame seeds for the pumpkin seeds, or dried cherries or pears for the fruit. Vary the spices by omitting the ginger and using all cinnamon, or adding a pinch of nutmeg or allspice. Be sure to buy certified gluten-free oats (if you can tolerate them); regular oats are often cross-contaminated with gluten.

Ingredients

  • 3 cups certified gluten-free rolled oats
  • 1 cup coarsely chopped pecans
  • 1/3 cup unsalted shelled pumpkin seeds
  • 1/3 cup vegetable oil, plus more for oiling the pan
  • 1/3 cup honey
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried apples

Instructions

  • Preheat the oven to 325°. Oil a large rimmed baking sheet, or line it with parchment paper. Add the oats, pecans, and pumpkin seeds and toss to combine.
  • Combine the oil and honey in a glass measuring cup and microwave for 30 seconds to melt the honey. (Alternatively, combine the two in a small pot and heat to combine.) Stir, then pour the liquid over the oat mixture. Sprinkle with the salt, cinnamon, and ginger and stir until everything is well combined. Spread the granola in an even layer.
  • Bake the granola for 10 minutes. Remove the pan from the oven and give everything a stir. Return the pan to the oven and bake until the granola is golden brown, 8 to 10 minutes longer. (Note: pecans burn easily; keep an eye on them to make sure they don't brown more than you'd like.) Remove the pan from the oven and let the granola stand for 10 minutes to crisp. (Don't let it stand much longer or it will be difficult to scrape off the pan.) distribute the cranberries and dried apples over the granola and stir to combine. The granola will keep in an airtight container for two weeks.

Leave a Comment