I made another batch of the granola I shared earlier today and added more nuts and seeds, so I wanted to let you know. Here’s a photo of the finished granola, and as far as the nuts & seeds, I added up to 2 cups nuts and 1 of seeds. Oh, and up to 1 teaspoon cinnamon!
Someone also asked if they could use all nuts, or all seeds. The answer is yes to both, but if you use all seeds, I’d turn the oven temperature down to 325 since seeds, for the most part, are smaller than some nuts.
My original post is below, updated.
Today Matt Swaim, Sacred Heart Radio/Sonrise Morning Show, and I talked about energizing snacks during our podcast.
Since we have a March to Life event in Columbus, Ohio on Oct 4, I thought it would be fun to share my newest granola recipe.
Yes, there’s some ingredients from the Bible in here: pistachios, almonds, honey, olive oil, among others. Anyway, this is a nice recipe to snack on. We did just that after hacking down several rows of corn in our garden for autumn decorations.
The thing about granola is it’s so versatile. Want a little more protein? Up the nuts and seeds. A little less sweet? Less honey or maple syrup is OK. Don’t like dried fruit? Leave it out.
And if you want to swap apple pie spice or pumpkin pie spice for the cinnamon, go right ahead. Both contain allspice and pumpkin pie spice contains ginger and cloves, so you get a medley of flavors.
We love coconut in our granola so I added about a cup to the oat/nut mixture after it was about halfway baked (this way the coconut doesn’t burn).
One tip if adding coconut – read labels as some flaked coconut is sweetened and some is not. We used non sweetened coconut since we’re trying to keep this as healthy as possible.
Backpack granola with salted mixed nuts
A little more, or less, of any one ingredient is fine.
Ingredients and instructions base
Mix up together in large bowl:
4 cups old fashioned rolled oats or quick cooking oats
Up to 2 cups salted nuts, chopped a bit or unsalted nuts (add 1/2 teaspoon or so salt if using unsalted nuts)
Up to 1 cup or so your choice of seeds
Up to 1 teaspoon cinnamon, apple pie or pumpkin pie spice
Ingredients and instructions coating
Whisk together:
1/2 cup olive oil or favorite oil
1/4 cup each honey and maple syrup, or 1/2 cup of either
2 teaspoons vanilla
Assembly and baking
Preheat oven to 350.
Spray a large, rimmed baking sheet.
Pour coating over oat mixture, stir well and pour onto pan.
Bake until golden, stirring halfway through from outside edges in. Mine took about 24 minutes.
Add optional fruit after baking and cooling
Cool, then add up to 1 cup or so dried fruit, chopped if large and whatever else you like. Dark chocolate morsels are good in here.
Store at room temperature, covered, up to a couple of weeks or so, or freeze up to 3 months.
About Eating 
Outstanding recipe! I substituted pumpkin pie spice for the cinnamon and almond extract in lieu of the vanilla and I was thrilled with the result!
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Oh gosh, Carolyn,
Not sure if I replied or not (low tech I am….) but I am so happy this turned out for you. I’ll share your tips.
Ble ssings,
Rita
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I want to serve the pumpkin fondue at a party. Can you tell me how you present/serve it? Do guests scoop it out with a large spoon, or use bread? I wasn’t sure since bread was already part of the ingredients. Thanks!
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Hi, Carolyn,
This was a “Matt” recipe from colleague and friend, Matt Swaim from the Sonrise Morning Show/Sacred Heart Radio. We share it just about every year as it is a listener favorite. If I remember correctly, Matt shared this from an Epicurious and said he basically follows the recipe. Just serve it in small bowls and guests get a bit of all the good things, including the flesh of the pumpkin! I’m copying Matt as well on this to see if he has any more input.
FYI here it is again:
Blessings,
Rita
Roast Pumpkin with Cheese “Fondue”
Recipe information
Total Time 2 hr Yield Makes 8 (main course) servings
Ingredients
1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total) 1 (7-pound) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 ounces)
2 1/2 cups coarsely grated Emmental (6 ounces) 1 tablespoon olive oil
Preparation Step 1
Preheat oven to 450°F with rack in lower third.
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Step 2
Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
Step 3
Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
Step 4
Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
Step 5
Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
Step 6
Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
Cooks note:
Pumpkin can be filled 2 hours before baking and chilled.
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