I have a love-hate relationship with granola. On the one hand, it’s crunchy, which I love; on the other hand, it’s so crunchy it destroys my mouth, like I’m eating gravel or something. It’s the meth habit I’m trying to kick, the abusive boyfriend I’m trying to get rid of. Those are probably exaggerations, but I just get really intense about granola, okay?
- 3 cups old-fashioned oats
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tbsp nutmeg
- 3/4 cup pumpkin puree
- 1/2 cup honey and maple syrup combined
- 2 tbsp oil
- 1/2 cup raisins
- 1/2 cup candied ginger
- 1/2 cup chopped walnuts
- Preheat oven to 350F. Spread oats and walnuts on a baking sheet and place in oven. Bake oats for 10 minutes or until they are just turning golden. Keep walnuts in the oven for 15 to 20 minutes or until they are golden brown.
- Pour oats into a large bowl. Add sugar, spices, raisins, and ginger. Remove walnuts and coarsely chop them and add them to the mixture. Stir once so everything is incorporated.
- Mix pumpkin, honey, maple syrup, and oil until well combined.
- Pour wet mixture into dry mixture and mix until the dry ingredients are evenly coated.
- Spread mixture in an even layer on sheet pan. Bake for 30 minutes.
- Remove from oven and let cool. Break up the granola into chunks. Store in airtight container.
This is less of a recipe and more of a list of ingredients, because granola doesn’t really need a recipe. You just kind of mix things together until it’s the right consistency and then bake it. It’s endlessly versatile, of course, and since I don’t measure anything, each batch I make turns out a little different from the last batch. Which is inconvenient when I make a particularly good batch, but mostly, it keeps things interesting.