The Kitchn: Granola for Halloween is all treats, no tricks
2 teaspoons pumpkin pie spice, store-bought or homemade
1/4 teaspoon kosher salt
1/2 cup olive oil or coconut oil
1/3 cup maple syrup
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup mini chocolate chips
1. Arrange a rack in the middle of the oven and heat to 300 F. Line a rimmed baking sheet with parchment paper; set aside.
2. Place the oats, pumpkin seeds, almonds, pumpkin pie spice and salt in a large bowl, and stir to combine; set aside.
3. Whisk together the oil, maple syrup, pumpkin puree and vanilla in a medium bowl until well-combined. Pour over the oat mixture, and stir until the oats are fully coated. Transfer to the prepared baking sheet, and spread into an even layer.
4. Bake until golden-brown and starting to crisp, 40 to 45 minutes total, stirring once about halfway through. Remove from the oven, and let cool completely on the baking sheet. Transfer to a clean, dry bowl, break into clusters, and stir in the dried cranberries and chocolate chips.
Recipe notes: Store in an airtight container at room temperature for up to one week.
(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
