These fall mornings are feeling more like winter in Pittsburgh.
I’ve even turned on my heated mattress pad the past two nights (my husband thinks I’m crazy). Bella snuggles up in bed as soon as I jump out, then gives me a look that says, “You got a problem?”
Since I can’t stay in bed all day, I make warm, fall flavored food instead. Like pumpkin ricotta oats, or pumpkin muffins, or apple crisp.
I’ve been on the hunt for a pumpkin granola recipe, but I didn’t want to use up my TJ’s pumpkin butter or spend 30 minutes digging through the pantry for hundreds of ingredients.
I started with Chelsea’s awesome Pumpkin Spice Granola Bar recipe and made some changes based on what I had in my pantry.
I substituted honey roasted cashews for almonds and butterscotch chips for cocoa nibs.
Instead of pumpkin pie spice, I used a mix of cinnamon, allspice, ginger, and nutmeg.
I also used a butter flavored maple syrup and substituted most of the agave for apple juice concentrate from my freezer.
Since I was adapting her bar recipe, I baked mine at 350 for about 30-35 minutes, until it started to brown.
And it turned out PERFECTLY clustery – the only way to eat granola!
The only hard thing about this recipe? Not eating it before it cools – it smelled SO amazing while it was baking.
Sorry Matt, I’ll be done with pumpkin recipes soon. Like 4 months from now or so. 😉
Any blog food fads (like pumpkin) that you can’t stand?