For fall, I took my usual granola recipe and switched it up with pumpkin and warm spices. The result is a sweet and hearty snack that’s perfect for the season. I put almonds and pecans in mine, but you could use any nut mix you’d like. Also, feel free to adjust the spices to your taste. The possibilities and combination are endless. I also think that packaged in jam jars or tied with twine in cellophane it would make a lovely gift.

Pumpkin Spice Granola

Makes about 10 cups

Dry ingredients:

5 c. rolled or old fashioned oats (don’t buy the quick cooking kind)

1 ½ c. pecans

1 ½ c. almond slivers

1 c. hulled sunflower seeds (unsalted)

3/4 c. light brown sugar

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1/2 tsp. allspice

2 tsp. cinnamon

1 tsp. salt

Wet Ingredients:

3/4 c. canned pumpkin

1/3 c. good maple syrup (no Aunt Jemima here)

1/4 c. honey

2 tbsp. canola oil

Preheat oven to 300° F.

In a huge bowl (I used a giant Pyrex 6-cup container), combine all of the dry ingredients. Stir to mix well.

In a small bowl, combine the wet ingredients. Stir to mix well.

Pour the wet ingredients into the dry ingredients a little at a time, mixing after each new addition. This will make it much easier to combine. When the ingredients are combined, pour ½ of the mixture on to a rimmed baking sheet. Pour the remaining half onto another rimmed baking sheet.

Bake for 35 to 40 minutes or until evenly golden brown. Every 10 minutes, stir the granola. After 20 minutes, rotate the pans (move the top to the bottom and the bottom to the top). This will help it to cook evenly.

When it’s lightly browned, remove from the oven and give it a stir to break it up.