Mmmm… Granola. When it comes to the homemade kind, I can’t eat enough of it! I’ve already posted one very versatile granola recipe for the slow cooker. This one is special though, filled with the flavors and aromas of autumn. I can’t think of a better fall snack, cereal or yogurt topper than this. Filled with pumpkin, apple sauce, maple syrup, and pumpkin pie spice, it’s an autumnal pantry must-have.
- 5 cups organic old-fashioned rolled oats
- 1 c. pumpkin seeds or chopped nuts of your choice
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp salt
- 3/4 c. pumpkin puree
- 1/2 c. unsweetened applesauce
- 3/4 c. pure maple syrup
- 1 tsp vanilla extract
- 1 1/4 c. dried cranberries
Mix all dry ingredients – except cranberries - together in the slow cooker until well combined.
In a separate bowl, combine the wet ingredients and stir until smooth. Add the wet ingredients to the dry ingredients and mix well.
Cook on low for 4 hours, stirring every hour to avoid burning along the rim. Leave lid ajar to keep granola from becoming soggy. When browned, turn off heat and toss in cranberries. Allow to cool completely before storing in an airtight container in the refrigerator.
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