karen yiu
Back in December, I received one of the best presents of my life from one of the most thoughtful, big-hearted people I know. She had sent me my favorite season in a flat rate box held together by black duct tape - a genuine surprise that arrived with perfect timing during my season of homesickness.
If anyone could purchase the essence of a Michigan autumn, it would be Preciosa. The parcel was a Mary Poppins bag of Trader Joes' goods, a container of homemade granola, and the raw ingredients to make the granola for myself, including cans of pumpkin puree. All of this topped off with pressed autumn leaves.
I finally got my act together and made a batch of granola, which had to be cooked in three batches due to my tiny Hong Kong oven. Everyone needs to move away from Preciosa in order to be a recipient of a care package of love. <3
Pumpkin Granola (adapted from Buried Carrots + The Pastry Affair)
4 1/2 cups rolled oats
¾ cup chopped raw or slivered almonds
¾ cup chopped walnuts
¾ cup chopped pecans
½ tsp. salt
2 ¼ tsp. cinnamon
½ tsp. nutmeg
¾ tsp. cloves
½ tsp. ground ginger
1 15oz can pumpkin puree
1 ½ tsp. vanilla extract
¾ cup pure maple syrup
1 cup dried cranberries
a couple spoonfuls of brown sugar
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth.
Add the oats, dried cranberries, and nuts, stirring until granola is evenly coated. It will be moist.
Working in batches, spread out evenly on prepared baking sheet. Bake for 40-50 minutes, stirring every 10 minutes until granola is lightly browned and crispy. Remove from oven and allow to cool. The granola will become more crispy as it cools.
