Recipe of the Week: Pumpkin Granola

The scent of pumpkin pie wafting through the house is probably one of the most enticing aromas of fall. That’s what gave me the impetus to try this pumpkin granola….and I wanted something that would travel well for our fall outings. Size the recipe for the amount of pumpkin you have; the 15 ounce can I had was 1 1/2 cups of puree.  

The goo: 

• 1 1/2 cup pumpkin puree
• 1 cup honey
• 2 tablespoons pumpkin pie spice
• 2 teaspoons cinnamon
• 1 1/2 teaspoon salt 

10 cups old fashioned oatmeal

2 cups whole almonds

2 cups raisins (or dried cranberries)

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Preheat oven to 300 degrees Farenheit.

Combine the ‘goo’ ingredients in a large measuring cup.

Combine the oats and almonds in a very large bowl.

Pour the ‘goo’ on to the oats and almonds. Mix thoroughly. I find it easiest to just use my hands.

Put in one very large pan or two smaller ones. You will need to stir the pans to don’t fill them too full.

Cook for 15 minutes and then stir. Then repeat until it has cooked for about an hour and a half. Add the raisins for the last 30 minutes of cooking time.

Let cool.

Store in closed containers. Freeze any that your household will not eat within a few weeks….or give it as a gift to celebrate the coming of fall.