I support splurging 100%.
Buy those shoes! Don’t bother worrying about groceries.
Buy that dress! You’ll totally wear it enough times to make up for the $150.
Get the $6 organic milk, just do it.
You already have purple pumps? But are they peep toes?
When buying my lunch, last week, I slipped and fell into a $6 bag of cherry almond granola. It was really good, but I mean come on, I can make granola, right?
So here you go: amazing pumpkin spice granola. You’ll love it, I promise!
Also, do you like that cute little dish up there? You should probably visit Scout in Royal Oak, and pick one up to eat your home-made granola out of.
- 3 1/2 cups rolled oats
- 2 1/2 cups puffed rice cereal
- 2 t pumpkin pie spice
- 3/4 t salt
- 3/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup applesauce
- 1/4 cup maple syrup*
- 1 t vanilla extract
- up to 1 1/2 cups chopped nuts (I used chopped walnuts and slivered almonds)
- up to 1 cup dried fruit (optional)
* I was sadly out of maple syrup. I used honey instead and this still turned out delish!
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper, or if you have a teeny tiny oven like me, line two jelly roll pans with parchment paper.
- In a large bowl, combine oats and puffed rice cereal. In a medium sized bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup (or honey) and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet ( or 2) in an even layer.
- Bake for 30 minutes. Turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until all crisp and golden.
- Cool on pan before breaking up as desired, and tossing with dried fruit, if you want to. Store in an airtight container.