granola

Pumpkin Spice Granola Clusters

granola

Although I didn’t quite make it to October before posting my first pumpkin recipe, I at least waited until after the Autumnal Equinox; so there’s that.

My pumpkin obsession has not wavered over the years, and I continue to find myself drawn to anything pumpkin spice as soon as the weather turns crisp & cool. Who’s with me?!

granola

So, these granola clusters: crunchy, slightly sweet, and delightfully flavored with warm fall spices; healthy but tasty enough to satisfy a dessert craving. They’d be fantastic swimming in a bowl of milk or crumbled into yogurt, but Lily and I have been devouring them by the handful straight from the container (actually, the clusters are so big that Lily likes to dunk them into milk, graham cracker-style).

I’ve been all about cereal this pregnancy, and this granola satisfies my craving morning, noon, and night. It’s easy to make, lasts for days if kept in an airtight container, and is so much healthier than most store-bought granolas which are packed with extra sugar. Plus, it’s all big clusters, which – in my opinion – is absolutely the way to go when it comes to granola.

granola

Want some?

granola

 

Pumpkin Spice Granola Clusters

by Lauren Zembron (adapted from Maple Almond Granola Clusters)

Prep Time: 10 minutes

Cook Time: 50 minutes

Keywords: bake breakfast snack gluten-free pumpkin oatmeal fall

Ingredients

  • 3 cups old-fashioned rolled oats
  • 3/4 cup oat flour
  • 1/4 tsp Kosher salt
  • 1 Tbsp pumpkin pie spice (yes, tablespoon… not teaspoon!)
  • 1/3 cup melted and cooled coconut oil (make sure to measure after melting)
  • 1/3 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/4 cup coconut sugar or brown sugar
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract

both old-fashioned rolled oats and oat flour can be found in certified gluten-free versions

    Instructions

    Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with parchment paper or a silicone baking mat.

    In a large bowl, whisk together the oats, flour, salt, and pumpkin pie spice.

    In a medium bowl, combine coconut oil, pumpkin puree, coconut sugar, maple syrup, and vanilla extract; whisk until well-mixed. Pour mixture over oat mixture and stir until dry mixture is fully and evenly moistened.

    Spread mixture evenly on the prepared baking sheet. Press down so the top is even. A pastry roller comes in handy here, as you want the mixture in as thin & even a layer as possible. The mixture should reach the edges of the baking sheet. The mixture will be sticky, so it can be helpful to lightly wet your fingers or a rubber spatula (if you don’t have a pastry roller) with water before pressing down.

    Bake for 50-60 minutes, or until hard through the center and golden brown, rotating baking sheet about every 15 minutes for even baking.

    Let cool completely, then break into pieces.

    Powered by Recipage

    IMG_7191

    Oatmeal Cookie Apple Crisp

    Apple Crisp

    It’s officially fall, which means it’s officially apple season! It doesn’t look like fall in MA quite yet, as the leaves have yet to take on their fiery vibrant autumnal hues, but the past few days have certainly felt like fall what with the cool temps and brisk breeze.

    IMG_7185

    There’s not much else I’d rather have on a chilly autumn evening (or, let’s be honest, morning), than warm apple crisp; and it’s hands-down the dish I’d pick if I could only have one dessert for the rest of my life. There are so many recipes for and variations on the classic apple crisp, and I have yet to taste one that I didn’t like… so here’s yet another version.

    IMG_7188

    This crisp features cinnamon-kissed apples (sweetened only with reduced apple juice) crowned with a topping that tastes just like chewy-in-the-middle, crispy-around-the-edges oatmeal cookies. I’ve been loving it just as is, but it would of course be even more delicious topped with vanilla ice cream.

    Pretty tempting, no?!

    IMG_7191

     

     

    Oatmeal Cookie Apple Crisp

    by Lauren Zembron

    Prep Time: 20 minutes

    Cook Time: 50 minutes

    Keywords: bake dessert apples oatmeal crisp fall

    Ingredients (8 servings)

      Ingredients for the apple filling:

      • 5 medium-large (or 4 large) apples, preferably organic, peeled, cored, and thinly sliced
      • 1 Tbsp freshly squeezed lemon juice
      • 1 3/4 cup apple cider or unsweetened apple juice (not from concentrate), preferably organic, divided use
      • 1 Tbsp arrowroot powder/flour
      • 1/2 tsp ground cinnamon
      • pinch of salt

      Ingredients for the oatmeal cookie crisp topping:

      • 1 1/2 cups old-fashioned rolled oats
      • 1 cup whole wheat pastry flour
      • 1/4 cup coconut sugar or brown sugar
      • 1/4 tsp salt
      • 1/2 tsp ground cinnamon
      • pinch of ground nutmeg, optional
      • 1/3 cup unsalted butter, melted (melted coconut oil can be substituted)
      • 1/4 cup pure maple syrup

      Instructions

      Preheat oven to 350°F. Toss the sliced apples and lemon juice together and spread in an even layer in a 9 inch baking dish.

      For the filling: Heat 1 1/2 cups apple juice in a small saucepan set over medium-high heat until simmering. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup apple juice and arrowroot until no lumps remain. Whisk the “slurry” into the simmering apple juice. Bring mixture to a low boil, reduce heat to medium-low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 20 minutes. Remove from heat, whisk in cinnamon and salt, and pour over the apples in the baking dish.

      For the oatmeal cookie crisp topping: In a medium mixing bowl, combine the oats, flour, coconut (or brown) sugar, salt, cinnamon, and nutmeg; whisk to combine. Stir in melted butter and maple syrup; stir to combine. Evenly scatter the crisp topping over the fruit.

      Bake at 350°F for 30-35 minutes, until the crisp topping is golden brown and the fruit filling is hot and bubbling.

      Let sit at room temperature for at least 10 minutes before serving. Best when served warm.

      Powered by Recipage