• Mara Shanahan

Fall Spiced Granola

This morning in New Hampshire is the first chilly day of the season. The temperature in my kitchen is a crisp 59 degrees. Socks and sweaters are on as we navigate our remote learning schedule for my son, and I'm refusing to turn on the heat until October 1st, like any yankee worth her salt (some might say even that is early). So instead, I'm baking some fall spiced granola in the oven. The house smells heavenly, with aromas of cinnamon, nutmeg, allspice, and maple floating in the air.


The combination of dried cranberries and the pumpkin pie spice with the oats and walnuts is so tasty, but I've made this same basic recipe with other dried fruits such as coconut flakes, dried cherries, cashews, pecans, dried blueberries, and sliced almonds.


 

Ingredients

  • 2 1/2 cups old-fashioned rolled oats

  • 1 cup raw walnut pieces, coarsely chopped

  • 1 cup dried cranberries

  • 1 teaspoon pumpkin pie spice

  • generous pinch of sea salt

  • 1/3 cup melted coconut oil

  • 1/2 cup pure maple syrup

  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 300ºF (149ºC). Line a baking sheet with parchment paper.

  2. Combine the oats, walnuts, cranberries, pie spice, and sea salt in a large bowl. Add the coconut oil, maple syrup, and vanilla extract. Stir to and make sure all the dry ingredients are moistened.

  3. Pour onto the baking sheet and bake for 30 minutes, stirring every 10 minutes. Allow the granola to cool completely before storing in an airtight container for up to 3 weeks.









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