Homemade Fall Granola

                                           









One of my favorite things to do when I'm in a bit of a funk is bake.  Whether it's mini donuts, cupcakes or cookies, I find that making something that uses my creativity helps me clear away a bit of the sucky fog.  Yeah that's right, I called it the sucky fog.

Last week I found myself having "one of those days."  You know the ones.  You wake up already dreading what's waiting for you beyond your bed and drag yourself through each tedious task in the morning.  All the little things that usually make you smile suddenly turn you into a pessimistic bambino and no matter what happens that day, it will always be tainted by this dark cloud you're carrying around.  Talk about a Debbie Downer.  Needless to say, I had to get out of my funkity-funk, so I baked.  

What's a grumpy gal to bake when she needs a little cheering up?  Fall inspired granola.  I love granola!  It's the perfect addition to so many things.  You can sprinkle it on a smoothie, put it in a giant bowl of fruit with some almond milk, or you can just pony up and pile it on top of an ice cream sundae!  It's also super transportable so you can put it in a little baggie when you are on the run.  Tasty, nutritious, easy to make - it's the perfect feel good snack.

Dry Ingredients

• 5 cups old fashioned rolled oats
• 1/2 cup almonds, coarsely chopped
• 1/2 cup walnuts, coarsely chopped
• 1/2 cup pecans, coarsely chopped
• 1/2 cup pumpkin seeds
• 1 tablespoon cinnamon
• 1 teaspoon dried ground ginger
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/4 cup peanut butter/almond butter

Directions

1.  Preheat oven to 300F.

2.  In a large bowl, mix all the dry ingredients (oats, almonds, walnuts, pecans, pumpkin seeds, cinnamon, ginger, salt).

3.  In a small saucepan, stir the wet ingredients (applesauce, maple syrup and peanut/almond butter) over medium low heat until melted.  This should take no longer than a couple minutes.

4.  Add the wet ingredients to the large bowl of dry ingredients and mix well.

5.  Spread the mixture on a pan.  I usually line mine with parchment paper but you don't have to.

6.  Bake for about 40-45 minutes at 300F, stirring every 10 minutes, until the granola is a golden brown.

7.  Remove from oven and let cool.

8.  Store in an airtight container for 1-2 months.  Sometimes I put half of it in a jar in the freezer.