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Pumpkin Spice Granola

3 1/2 cups rolled oats

2 1/2 cups puffed rice cereal

2 tsp pumpkin pie spice mix

pinch ground cardamom

3/4 tsp salt

3/4 cup brown sugar

1/2 cup plain pureed pumpkin

1/4 cup plain applesauce

1/4 cup maple syrup

1 tsp vanilla extract

up to 1 1/2 cups chopped nuts

up to 1 cup dried fruit

nut suggestions: almonds, walnuts, pecans, pumpkin seeds

dried fruit suggestions: cranberries, raisins

Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.

In a large bowl, combine oats, puffed rice cereal. In a medium bowl, whisk together spices, salt, sugar, applesauce (do not use chunky applesauce), pumpkin puree, maple syrup and vanilla. Whisk until very smooth.

Pour wet ingredients into dry ingredients and stir with a spatula or large spoon until mixture is evenly coated. Spread on prepared baking sheet(s) in an even layer.

Bake for 30 minutes, then turn over the granola carefully using a large wide spatula. Sprinkle the nuts onto the granola, then bake everything for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.

Cool on pan or on a fine wire rack.

Break granola up as desired and store in an airtight container. Add dried fruit before serving.

Makes about 8 servings, more depending on add-ins.

Harrison House Granola
Adapted from La Cucina Anna Maria

Ingredients

7 C steel cut oats
.5 C brown sugar
.5 C light olive oil
.5 tsp sea salt
.5 C almonds
.5 C pecans
.5 C cashews
.5 C raw pumpkin seeds
.5 C sesame seeds
.5 C flax seed meal
.5 C millet
.5 C oat bran
.5 C unsweetened coconut
.5 C raw sunflower seeds
.75 C honey
1 Tbl vanilla extract
2 tsp cinnamon

Method

Preheat oven to 300F

Combine all ingredients in a large bowl.  Clumps are OK.

Spread mixture on two large baking sheets, lined with silicone mats.

Bake about 30 minutes, stirring every 15 minutes, until lightly toasted.

Remove from oven and let cool on sheets, stirring periodically.  The granola will continue to cook.

Store in airtight containers when cool.