Thursday, September 4, 2008

Pumpkin Maple Granola

So I mentioned earlier that the cool breeze made me realize fall is actually going to come. Despite the fact that outside the heat index is 101, and inside it probably isn't all that much cooler, my house smells like cinnamon and ginger and cloves and pumpkin. I love fall and can seldom wait for fall to actually start cooking fall seasonal foods! I usually try to cook in season, but how can you resist pumpkin pie in may. I can't

4 1/2 heaping cups of rolled oats (not instant or quick cook)
3/4 c chopped pecans
1 c. slivered almonds
1 pint pumpkin, or 1 can of pumpkin, not pumpkin pie filling
1/2 stick of butter, melted and cooled
1/2 t. cloves
1 t. ginger
2 t. cinnamon
1 c. honey
1/4 c. maple syrup
2 t. sea salt
1/2 t. maple extract

A few words on these ingredients. I like organic thick cut oats. It gives a little more umph to my granola. I also make sure that my pecans are raw (and in a few weeks I can start to get them local and fresh again!) Raw almonds are illegal in the U.S. now, so I just get organic almonds. Most years I have my own canned pumpkin, but I didn't put any up last fall, so I use just organic canned pumpkin. Canned pumpkin is an amazing invention and is just as good as fresh in my opinion. It is one of the canned foods that holds its flavor and texture beautifully when canned. We only use organic butter in our house. sometimes I make it myself, but I never cook with homemade butter cause it is just so yummy on bread. Many fats and hormones are stored in fat, so it makes sense that I would want fats that were organic. Also sea salt is good and holds minerals that table or kosher salt doesn't.


Someday I'll blog on honey and how awesome honey is. But for now I'll say this. I use raw, unfiltered, local honey. I also eat a teaspoon every day for allergies. Honey rocks. Pasteurized honey that you get from the store is useless and you may as well eat white sugar. But if you don't have access to raw local honey, go ahead and use the stuff that comes in a bear. Be warned local honey is almost always dramatically cheaper.

So the method is easy. Mix together the oats and nuts in one bowl. Mix together everything else in another bowl until it is very smooth, then pour into the oat mixture and stir until it is well mixed. Spread out into a thinnish layer on a sheet pan or two and put into a 325 degree oven. Depending on your oven and the humidity it should be done in thirty to forty five minutes. It should feel fairly dry, but not brittle.


to store, let cool completely, and then put it in a covered bowl or jar. We use plastic in our house sparingly, so i usually store everything in a mason jar.



Kristy said...

Question about the raw honey-- Do you give it to kids under 2? Isn't there a botulism risk? Where do you GET unpasteurized honey!? It's one of the reasons I dont use honey much yet, because the pasturized kind has so much sugar added to it, and occasionally dyes, which I'm avoiding like hte plague (whole other story).

Also, can you do a post about how you find local food co-ops? It might be because we're on LI, but I can't find ANYTHING online...

Michelle Stille said...

Yummmmmmmmmm!!!! I made it (still in the oven actually but I've been tasting). I used coconut oil, though and vanilla extract instead of maple b/c I didn't have maple.