Making granola is a great way to clean out the pantry and make the whole house smell divine! This recipe is endlessly adaptable, substitute almonds with cashews, pecans or peanuts. Make it vegan by serving it with a chia coconut pudding.
Pumpkin Granola with Raspberry Sauce
- 1/4 cup Farmer's Market Pumpkin Pie Mix
- 4 cups rolled oats
- 1/2 cup slivered almonds
- 3/4 cup vegetable oil
- 1/3 cup local honey
- 1 10 oz. bag Stahlbush Island Farms Red Raspberries
- 1/3 cup sugar
- 2 teaspoons cornstarch
- 1/2 lemon juiced
- 1 teaspoon lemon zest
- Preheat oven to 350ºF. In a medium bowl mix together the vegetable oil, honey, and pumpkin pie mix. In a separate bowl, mix together the rolled oats and almonds. Pour the liquid mixture slowly into the oats mixture while stirring. Stir until combined. Pour granola onto a baking sheet. Bake for 40 minutes. Toss twice to ensure that the granola is evenly browned. Let cool for 30 minutes before placing it in an airtight container.
- In a small saucepan combine 1 cup red raspberries, cornstarch, sugar, and lemon zest. Bring to a boil then reduce heat, stirring occasionally until sauce thickens. Transfer sauce into a glass dish and toss in the remaining red raspberries, stirring gently. Store in the refrigerator.
Serve sauce with granola and cottage cheese or yogurt.