Once again, I really don’t think I can thank you enough for all of your wonderful and supportive comments on my last post. I really feel like I have an army behind me, and that’s going to help me a lot when I walk into my surgery tomorrow morning. To those of you who reached out, whether by comment, tweet, or e-mail: you are truly amazing.
On a lighter note, I’m about to go to breakfast and a corn maze with some awesome bloggers. I’m really excited to see old blends (ahem, Heather), and meet some new ones. I love blogger meet-ups.
If you could meet one of your favorite bloggers, who would it be?
I would LOVE to meet Ashley from The Edible Perspective. Not only do I love her blog for her brilliant photography, I also adore her personality, and think that we would be great friends. (You may know her as @EdibleAsh on twitter)
Speaking of Ashley, she’s today’s guest poster!! Surprise!! (that was a pretty awesome transition, if you ask me)
So, while I’m off running through a corn maze, please enjoy Ashley’s post on how to make pumpkin granola. Try not to drool too much.
Hi there! My name is Ashley, and I write on the blog, The Edible Perspective. I would describe my blog as fitting into the following categories:
I really just blog about whatever I’m feeling that day, typically including a bunch of food + photos. Blogging has brought about so many fun opportunities for me, and I just love the supportive community. Thanks to Rebecca for inviting me to share a little bit of me on her blog today!
If you know me, you know that I am a squash lover. I love fall and all of the food that it brings. I would say that I’m obsessed with pumpkin. If you don’t believe me, this photo should prove it. I found pumpkin on sale and just couldn’t help myself.
So today, I thought I would share one of my new pumpkin recipes. I wanted to do something different than pumpkin bread, muffins or cookies. Granola popped into my head. Warm, pumpkiny, spicy, crunchy granola…yummm!
Below are a few of the process photos with a recipe at the end. After letting it cool completely, I stored this in a 32oz Ball jar. I have found the best selection of Ball jars at Ace Hardware. With a card + some ribbon, this would make a great little fall gift!
If you’re new to cooking + baking, granola is a great recipe to try out. It’s hard to mess up and you don’t have to be precise when measuring.
When making this granola, you’ll need 1 large mixing bowl, 1 medium mixing bowl, and a large cookie sheet. First you’ll mix the dry ingredients together [except the nuts] into the large bowl.
Then in the medium mixing bowl, you’ll mix together all of the wet ingredients. Next, you’ll dump the wet into the dry and stir until thoroughly combined.
Spread the wet granola evenly onto your cookie sheet [use parchment for easier cleanup] and pop into the oven.
Before you know it, your granola will be done, and your kitchen will smell completely amazing!
Granola is a versatile snack. You can eat it by the handful, use it as cereal, top it on ice cream or yogurt, add it to your morning oats, etc. The possibilities are endless!
My favorite way to use granola?
On top of my oats, of course!
Pumpkin Spice Granola
- 3c rolled oats
- 3/4c chopped walnuts
- 1/4c sucanat [or pure cane brown sugar]
- 1 ½ – 2t cinnamon
- 1/4t [rounded] ginger
- 1/8t [rounded] nutmeg
- pinch of cloves + cardamom
- 1/2t salt
*If you have pumpkin pie spice, you can sub 2.5t of that instead of the cinn/ginger/nutmeg/clove/cardamom mixture above.
- 1/4c maple syrup [brown rice syrup or honey also work]
- 1T molasses
- 2t vanilla
- 1/2c pumpkin puree
- 2T unsweetened applesauce
- Preheat oven to 325*
- In a large mixing bowl, stir to combine all dry ingredients, except for the nuts.
- In a medium bowl, whisk together the wet ingredients until thoroughly combined.
- Add the wet ingredients to dry and stir until combined.
- Spread mixture on a large cookie sheet in a thin layer. *If the granola layer is too thick, it won’t cook through all of the way. In this case, use 2 cookie sheets.
- Bake for 30min.
- Add nuts, stir + spread evenly, then bake for another 10-15min. Watch so it does not burn. The mixture should be dry + browned. It will crisp up more as it cools.
- Let cool completely and store in an airtight container.
Questions? Email me: edibleperspective AT gmail DOT com
Thanks again for having me Rebecca!
Rosey Rebecca note: No, thank YOU, Ashley, for being so awesome!