This is the second recipe I've tried from Steph Chows. Actually, this is the first recipe I made from her site. I've made this recipe at least 3 or 4 times since November. This granola is amazing! The flavor combination is perfect - nice and spicy. I only made a few slight changes to the recipe. I used half pumpkin seeds and half sunflower seeds. I LOVE ginger so I used more, and cut larger chunks. Cinnamon is another one of my loves, so I doubled the amount. Also, my oven is very touchy. I always have to set the temperature lower and cook for less time. If you have a normal oven, check out Steph's original recipe.
Pumpkin Ginger Spice Granola: (adapted from Steph Chows)
2 1/2 Cups Rolled Oats
2 Cups Steel Cut Oats
1 Cup raw Almonds
1 Cup Walnuts, coarsely chopped
1/4 Cup Sunflower Seeds
1/4 Cup Pumpkin Seeds (pepitas)
1 Cup Crystallized Ginger, coarsely chopped
2 Tbsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg, freshly grated
1/2 tsp Cloves
1/2 tsp Allspice
15 oz Pumpkin Puree
1/3 Cup Brown Sugar
1/2 Cup Maple Syrup
2 Tbsp Oil
1 Cup Raisins/Craisins
Preheat oven to 300 F. Mix all of the dry ingredients together.
Add in all of the wet ingredients - mix thoroughly. Spread out on two foil-lined lasagna pans. Bake (one at a time) for 30-40 minutes, stirring every 10 minutes.
When it is just starting to look slightly dry, add the raisins or craisins (1/2 cup to each pan). The granola will need just 10 more minutes at this point.
This granola is different from the typical granola you find - it's a little soft and moist. I enjoy eating it plain or with milk/yogurt.
I hope you like it as much as I do!