08 November 2013
As fall brings cooler weather, people find themselves spending more time indoors—and a weekend indoors is the perfect time to explore fall flavors. One of our favorites is this easy fall granola recipe adapted from Martha Stewart Living. This recipe is also a guilt-free and waistline-friendly alternative to candy corn and caramel eating. Happy cooking!
1/2 cup unsweetened shredded coconut
4 cups old-fashioned oats
1/4 cup pumpkin seeds
1/4 cup flax seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/3 cup canola oil
1/2 cup honey
1/2 cup dried cranberries
Heat oven to 350 degrees. Spread shredded coconut onto a baking pan and bake until toasted, about 5 minutes. Transfer to wire rack to cool.
Reduce oven temperature to 300 degrees. Line two baking pans with parchment paper; set aside. In a large bowl, combine oats, pumpkin seeds, flax seeds, cinnamon, pumpkin pie spice, canola oil, and honey. Stir together until well combined. Spread mixture onto prepared baking sheet; bake until golden brown, about 25 minutes. Transfer to wire rack to cool.
Break up cooled granola; sprinkle with dried cranberries and toasted coconut. Stir to combine. Store in airtight container for up to 1 month.