Fall is here and Halloween is just around the corner so, of course, I have pumpkin on the brain. When I came across pumpkin seeds at the grocery store, I knew a big batch of granola was in order. This version is nut free so the kids can take it to school for a healthy and energy filled snack. I also had a bag of dried blueberries so I threw those in too. That's the great thing about granola - pretty much anything goes! Note: The dried fruit goes in after baking so it doesn't burn.
3/4 c canola oil
1 c maple syrup
2 tsp vanilla
1 tsp chocolate extract (optional)
2 tbsp cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp salt
7 cups rolled oats
1 cup wheat germ
1 cup wheat bran
1 cup milled flax
1 cup dried blueberries
1/2 cup raisins
1/2 cup dried apricots
1 cup raw pumpkins seeds
What to do
- Preheat oven to 350 degrees F.
- In medium sized pot combine oil, maple syrup,vanilla, chocolate essence, cinnamon, nutmeg, and ginger.
- Stir over medium heat until just simmering and remove from heat. Watch carefully and be careful not to burn yourself.
- Combine oats, wheat germ, bran and flax with salt and pumpkin seeds.
- Pour oil mixture over oats and stir until well combined.
- Spread granola on two large cookie sheets.
- Bake for 40-50 minutes until golden. While baking stir granola every ten minutes to ensure even baking.
- Remove from oven and cool completely.
- Place in large bowl.
- Add dried fruits and combine.
- Store in air tight containers.