Pumpkin Granola

I had half a can-worth of pumpkin puree in my refrigerator after making last week's muffins.  There were so many possibilities, I didn't know where to start.  In my Google reader alone, I have 47 recipes starred that feature pumpkin.  While they all sound delicious, I knew I wanted to take a little break from traditional baked goods (this weekend will mark the third baby shower in as many weeks, I have not been deprived of cookies).  The Pumpkin Granola from Baked Bree was especially appealing because I had all the ingredients on hand, and I've been craving cereal lately.

I ended up having still a little leftover, so I made a pumpkin pie smoothie, which you've already seen if you Like my Facebook page.  If you haven't already seen it, you should Like my page.  In addition to linking to all the recipe posts, I also share random comments, mini recipes, and awkward kitchen moments. 

Pumpkin Granola
recipe from Baked Bree
I halved the original recipe, this shows my measurements.

Ingredients

2 1/2 cups oats

1/2 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon salt

3/8 cup brown sugar (use 1/4 cup measure and then estimate 1/8 cup)

1/4-1/2 cup pumpkin puree

1/8 cup maple syrup

1/8-1/4 cup applesauce

1/2 teaspoon vanilla

1/2 cup dried cranberries

1/4 cup sliced almonds

Preheat oven to 325 degrees.

In a large bowl, mix together oats, pumpkin pie spice, cinnamon, nutmeg, salt and brown sugar.

In a small bowl, stir together pumpkin, maple syrup, applesauce, and vanilla.

Pour the wet ingredients into the dry and mix well until evenly coated.

Spread on a lined baking sheet.  I like some chunks in my granola, so I didn't spread too thin.

Bake for 20 minutes.  Stir.  

Bake for 10 minutes.  Add in cranberries and almonds.

Bake for 10 minutes more.

Allow to cool before storing.

I was hoping there would be too much granola for my jars and I'd have to eat some right away, but sadly it fit perfectly.  I ate some anyway.  Thumbs up.