I’m a huge fan of plain yogurt, but granola takes yogurt to the next level.
Level 4 to be exact.
How to get to level 5, you ask?
I was thinking we pumpkin-ify the granola because in October EVERYTHING* is better with a little pumpkin added into the mix.
Pumpkin, spice, dried cranberries, pumpkin seeds…. it’s the exact thing your yogurt has been needing.
3 1/2C old-fashioned oats
2 1/2C puffed rice cereal (or puffed kamut)
1T pumpkin pie spice
1/2C brown sugar
1/4C maple syrup
1/2C pumpkin puree
1tsp vanilla extract
~1C chopped nuts*
~1C dried fruit*
Preheat oven to 325.
Line a baking sheet using parchment paper.
Combine oats and puffed rice cereal. Mix and set aside.
In a bowl, combine spice, salt, sugar, honey, syrup, applesauce, pumpkin and vanilla. Whisk until ingredients are combined.
Pour wet ingredients onto dry ingredients. Mix until well combined.
Pour mixture onto baking sheet lined with parchment paper. Spread into an even layer.
Bake at 325 for 30 minutes. Stir/flip so granola gets evenly cooked. Bake for additional 15-20 minutes (may need additional time depending on the size of baking sheet).
During the last 10 minutes of cooking, sprinkle nut mixture onto oats. (I used a combination of sliced almonds and pepitas).
Remove from oven and allow to cool.
Break up granola once cooled and toss with desired dried fruit. (I used dried unsweetened cranberries and golden raisins).
Store unused granola in airtight container for best results.
*I used sliced almonds and pepitas for nut mixture and cranberries and golden raisins for dried fruit – be creative – the possibilities are endless