Pumpkin Latte Granola



I love this time of year-the leaves falling, pumpkins growing, and the crisp, cool smell of fall in the air.

 [Sound of needle scratching across a record.]  Wait a minute…hold the phone...

 I live in Arizona. We do not have leaves falling.  We certainly do not have crisp cool air. We do have a few pumpkins, but even those are imported from somewhere else (most of the great pumpkin farms have closed in AZ.) We do not have any of these things...it is still hot here!  What is a fall lover to do?

 Since I do not the luxury of a “true” fall, I have to bring fall to me. One way to enjoy this time of year, is to stop at my “favorite” coffee joint for a pumpkin spice latte.

 Mmmm. Cinnamon.  Nutmeg.  Creamy spices.  Autumn in a cup!

 Another way to celebrate fall, is to make this yummy recipe for homemade Pumpkin Latte Granola. Granola is easy to prepare, and since you make it yourself, you control the amount of sugar used in it. This granola is fantastic plain, with milk, or on yogurt!


• 4 c. Rolled Oats

• ¼ tsp. Cinnamon

• ½ tsp. Salt

• 2 tsp. Pumpkin Spice Mix (You should be able to find this in the spice aisle)

• ½ c. Chopped Fresh Almonds

• 3 Tbsp. Canola Oil

• 1/3 c. Honey

• 2 tsp. Brewed coffee

• ½ c. Golden Raisins


Preheat oven to 250 degrees. Mix the oats, cinnamon, and salt together in a large bowl.


 Chop the almonds with a hand chopper. If you chop the nuts in a food processor, only pulse for 1-2 seconds, as you want larger pieces of almond.




Do not chop the almond fine-you want to see the chunks in the granola. Mix into the oats, and add the pumpkin spice mix. In a small bowl, mix the oil, honey, and coffee. Stir into the oat mixture until the oats are completely coated.



Spread the oats in a thin layer on a foil-lined cookie sheet. Bake in the oven for 45 minutes, stirring every10 minutes. Remove from the oven and cool. Pour into a sealed container to store.



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