I got lost in the chocolate and wine land… And then my Hubby and I took off to Maui. Sun, sand, blue skies, flip flops… Oh yeah… And by the way, I totally want this suitcase to show up in my closet. 🙂 Now that’s traveling in style!
My computer situation is not fully resolved yet and I had to take a little break. Although my dream version of the reason for my MIA sounds much better. 🙂
But today I am back and what a recipe do I bring to you, my friends! Toasted clusters of fall-flavored granola. Pumpkin, molasses, figs, dates, even dark chocolate!
Granola is one of those easy snacks I practically lived on in college. Each spoonful is a surprise. Chocolate or date. Fig or oat cluster. All the way yum!
To know you can make it yourself and customize it however you like, feels quite powerful! The oats are the base as for any granola but feel free to sub peanut butter for Nutella or choose whatever nut butter you like. Switch figs and dates for raisins and dried apricots. Add coconut. Play with different chocolate. I used Ghirardelli’s Intense Dark Midnight Reverie. Whatever your choice, it will be satisfying.
- 3 c old-fashioned oats
- 2 Tbsp vegetable oil
- 2 Tbsp butter salted or unsalted, melted
- 1/2 c packed brown sugar
- 1/4 c corn syrup or honey
- 2 Tbsp butter salted or unsalted
- 2 Tbsp molasses
- 1 Tbsp Nutella
- 3 Tbsp pumpkin puree not pumpkin pie filling
- 3/4 c dried figs chopped
- 1/2 c dried dates chopped
- 4 squares of dark chocolate chopped
- To toast the oats: preheat the oven to 350 degrees F. In a large mixing bowl mix together oats and oil and butter. Toss to coat. Spread the oats onto a large cookie sheet lined with parchment paper or foil. Bake for 15 minutes.
- Turn the oven temperature down to 325 degrees F.
- In a small skillet or a medium saucepan, combine butter, brown sugar, corn syrup, molasses and Nutella. Cook until it starts to bubble. Take off the heat and add pumpkin puree. Stir well. Set aside.
- In a large mixing bowl, combine chopped dried fruit, chocolate and oats. Add the wet ingredients. Toss gently to combine.
- Spread on the same cookies sheet you toasted the oats on. Press into a 1/2 to 1" thick rectangle. Using buttered piece of parchment can be helpful for this.
- Bake for 20 to 25 minutes, until nice and brown.
- Cool completely. Break into clusters. Store in air-tight container.
Have you tried making granola?