Chunky Pumpkin Spice Granola ~ ElephantEats.com

I had a wonderful couple weeks off of work. I still haven’t caught up on my blog reading and at this point it seems seriously overwhelming….I think I may follow a few too many blogs on feedly but it’s just so hard to eliminate some when there are so many good ones!

For Christmas we went down to Nate’s moms, as I told you guys last week, and I got some great Christmas presents that can be used in the kitchen! I got a scone pan (I’ll let you know how it works), a donut pan (expect a recipe using this when I break it in!), an Alice Waters cookbook and the Flavor Bible. The Flavor Bible is something I read about on another blog and it tells you all kinds of awesome flavor combos to help develop recipes. I can’t wait to get into it. 

Chunky Pumpkin Spice Granola ~ ElephantEats.com

Nice big chunks!

A present that I gave rather than received, however, is this Pumpkin Spice Granola. My mother-in-law eats granola for breakfast every single day (you can see where Nate gets his routine eating habits from) and she told me that she specifically likes nuts and seeds in her granola but no dried fruit, and that she likes the kind that has big clumps. According to her, this combo is quite hard to find, so I thought making her some would be the perfect Christmas present. 

I also gave her one of the awesome paperweights we made when we went glass-blowing for Nate’s bday present. I forgot to tell  you guys about that! 

We went up to Beacon, NY to this awesome little shop call Hudson Beach Glass. For Nate’s bday I got us a lesson to do together, which really involved each of us separately making a paperweight while the other person watched.

Hudson Beach Glass glassblowing lesson ~ ElephantEats.com

Nate went first. We were allowed to chose the style of paperweight we wanted, and we both chose the kind that has that swirl inside.We got to choose 2-3 colors to swirl. Nate chose red and gold, while i chose purple, blue and green. The pic of him above is putting the first color on his glass. Because he only chose two colors, he had to put a white background color so those colors would stand out better.

And here’s me with my three colors.

Hudson Beach Glass glassblowing lesson ~ ElephantEats.com

After the colors go on and you melt them in the hot furnace, you twist them together:

Hudson Beach Glass glassblowing lesson ~ ElephantEats.com

After twisting the colors together, you smooth the glass out using this wooden cup so it ends up round.

Hudson Beach Glass glassblowing lesson ~ ElephantEats.com

 

Hudson Beach Glass glassblowing lesson ~ ElephantEats.com

And here’s Nate’s finished piece right before it went in the oven to slowly “cool” from the super hot temp it was to, eventually, room temp. You can’t see the true colors until it has cooled. The red you see now is mainly the hot glass that would eventually become clear.

Hudson Beach Glass glassblowing lesson ~ ElephantEats.com

So pretty, right?!

It was super fun and our teacher, Kathleen, was so knowledgeable and cool. I highly recommend it! Sorry I didn’t take a pic of the finished paperweights but they looked kind of like this but multicolored in the colors we chose.

But back to my granola! I read that the trick for clumpy granola is to add an egg white before baking and not to stir it! Halfway through I gave the giant clumps a flip and then just left it alone. Obviously you can alter the ingredients you put in this (dried fruit, more or less sugar, etc). 

Chunky Pumpkin Spice Granola ~ ElephantEats.com

 It’s great served with yogurt or milk! 

Chunky Pumpkin Spice Granola
Yields 6
A chunky seed and nut granola with spiced pumpkin flavor!
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Ingredients
  1. 3 cups quick oats
  2. 2 tsp pumpkin pie spice
  3. 3/4 tsp salt
  4. 3/4 cup brown sugar
  5. 3/4-1 cup pumpkin
  6. 2 Tbsp oil
  7. 1/2 cup maple syrup
  8. 1 tsp vanilla extract
  9. 3/4 cup chopped pecans (not toasted)
  10. 2/3 cup sliced almonds
  11. 1 egg white, lightly whisked
  12. 3/4 cup sunflower seeds, roasted (if you can find unroasted then add them along with the nuts)
Instructions
  1. Preheat oven to 325 and line a large baking sheet with parchment paper.
  2. In a large bowl combine everything except nuts, egg white and seeds.
  3. When thoroughly mixed, add in nuts and egg white and mix well. You can add the seeds now too if you managed to find raw/unroasted seeds.
  4. Spread everything out onto the prepared baking skeet in an even layer.
  5. Bake for 30 minutes then flip the granola over, taking care not to break it into pieces more than necessary.
  6. Sprinkle seeds onto granola and bake an additional 20-25 min or until crisp and golden. Remove the outer crispy pieces as necessary to prevent them from burning. The largest pieces may still seem slightly chewy inside but they will crisp up when they dry.
  7. Remove pieces to a wire rack over a baking pan to catch the smaller pieces. Once cooled, break granola up as desired into smaller pieces. Store in an airtight container.
Notes
  1. Great topped with yogurt or milk!
http://elephanteats.com/

My laundry usually sits on my bed for the whole day after I wash it in the morning. Sometimes I don’t even put it away when it’s time for bed…I just put it in a little pile on the floor until I feel inspired to clean up.

After trips, my suitcase full of clothes sits in the corner of my bedroom for at least a week or two before I manage to empty it and put it away.

I haven’t worked out in months, even though there’s a gym downstairs in my building.

But As lazy as I am, I decided that I wanted to try my hand at making homemade granola bars rather than paying the exhoribitant nyc prices for a box of packaged ones. See, I’m also extremely cheap frugal, and in this case, that won out over laziness.

Sometimes it’s nice to have convenience foods, but they never taste as good as homemade. I also wanted Nate to have an easy-to-grab, nutrious and calorie dense fuel for his morning runs. I guess these granola bars are technically still a convenience food for him, since he didnt have to make them ;)

But in all honesty, these are super easy and, if you have all the ingredients, will take you less time than it takes to get to the store and back.

Crispy-Chewy Chocolate Granola Bars

Very slightly adapted from Once Upon a Chef

Print this recipe!

makes 12-16 bars, depending on how big you like them

1 + 1/2  cups old fashioned rolled oats
1/2 cup chopped pecans
2/3 cup shredded unsweetened coconut (available at Whole Foods or natural food markets)
1/2 cup honey
3 tablespoons light brown sugar
2 tablespoons unsalted butter
1 + 1/2  teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup roasted, salted sunflower seeds (not the kind in the hull)
1 cup crisp rice cereal, such as Rice Krispies
3/4 cup mini chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.

Spread the oats and pecans onto prepared baking sheet. Place in the oven and toast for 7 minutes. Add coconut and toss well, then place back in the oven to cook about 6-8 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.

In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium heat. Stir with a whisk until the brown sugar is completely dissolved. Turn off heat and set aside.

Once the oat mixture is done, remove it from the oven and reduce heat to 300 degrees. Combine the the oat mixture, honey mixture, rice cereal, and mini choco chips in a large bowl and toss well.

Use the foil to line a 9 x 13-inch baking dish, then spray foil with nonstick cooking spray. Turn granola bar mixture out into the prepared baking dish and spread evenly, being careful not to press down too hard. Bake for 20 minutes (be sure heat is reduced to 300 degrees). Remove from the oven and cool completely, about 1-1½ hours. Use the foil overhang to tranfer bars to cutting board, then use a large knife to cut into rectangles. Store in a single layer in an airtight container for up to a week (do not stack the bars or they will stick together and fall apart).

*I think next time I make these I’ll add peanut butter into the wet ingredients…give it a try!