Before we started our construction, I went through a flurry of cooking. I was freaked out by the idea of not being able to cook for so long and I wanted to make sure that we had a stash of some of our staples. We were completely out of granola, so a new batch was high on my list. We still are fans of that almond granola, but now that the weather has cooled and leaves are crunching under our feet, I wanted something that felt more like the season.
The spices that resonate most with me this time of year are those that seem to carry heat in their flavors--cinnamon, nutmeg, cloves. They are the same spices that infuse a chai latte or pumpkin pie. Pecans seemed like the nut most appropriate to the season, maybe because I had pecan pie somewhere in the back of my mind, and, of course, I had to throw in some pumpkin seeds. The result is not wildly different from our old favorite, but it has satisfied that urge for something more autumnal.
I made a double batch so we have a nice, big stash. I don't think it will quite get us to the end of the construction process, but it sure is nice to have some homemade treats along the way.
Second Helping: Brown Sugar Cookies
Thirds: Lavender-Cheddar Muffins
Autumn Granola
Makes about 6 cups
15 minutes preparation time
1 hour baking time
3/4 cup maple syrup
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla
3 tablespoons olive oil
1/3 cup water
3 1/2 cups rolled oats
1 1/2 cups whole pecans
1 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup raisins or other dried fruit
Preheat the oven to 300 degrees.
In a small pot, mix together the brown sugar, maple syrup, spices, salt, vanilla, olive oil, and water. Bring to a boil, then turn off the heat and set the mixture aside.
In a large bowl, mix the oats, pecans, pumpkin seeds, sesame seeds, and sunflower seeds. Pour the maple syrup mixture into the bowl and mix thoroughly so that the oats and nuts are completely coated.
Line two baking sheets with parchment paper. Pour the granola onto the sheets and spread it out evenly into a single layer. Bake for about 50 minutes, watching to make sure that the pecans do not get too dark. About half way through, remove each tray and gently push the granola around the tray to break up any clumps.
Remove the granola from the oven and let it come to room temperature on the baking sheets, then add the raisins. The granola will keep for several weeks in an airtight container.
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