Wands At The Ready: Back To Hogwarts Pumpkin Spice Granola
Back to Hogwarts Pumpkin Spice Granola: Vegan + Gluten Free
As Dumbledore shouts to the packed Great Hall in all the TV promos for the Potter films, “Welcome, welcome, to another year at Hogwarts!” Cue millions of Potterheads screaming. Every September 1st at 11am sharp everyone’s favourite scarlet steam engine chugs from Platform 9 and 3/4s in London all the way to the sprawling, grand Hogwarts Castle in Scotland.
Crimes of Grindelwald is two months closer (two words: baby nifflers) the beginning of autumn is just around the corner and Halloween is not-so-quietly invading shops in the muggle and no-maj world.
Going back to Hogwarts and the start of fall ALWAYS makes me think of cozy warm spices like cinnamon, ginger, and nutmeg, mmm… the earthy scent of changing leaves and their dazzlingly bright crimson, orange, gold, and bronze shades, and of course pumpkin EVERYTHING.
Inspired by the #backtohogwarts photo challenges on Instagram, Monica and my Wands at the Ready collab, and the beginning of the Hogwarts term I hit the kitch to cook up some Back To Hogwarts Pumpkin Spice Granola MAGIC.
I bet you ten galleons you have ALL of these ingredients in your pantry right this minute. All you need is a working oven, a bowl, a saucepan and a baking tray lined with parchment paper to make these crunchy, pumpkin-pie spiced, Potterific granola clusters.
The trolley witch is fabulous, but this year I baked up a big batch of this pumpkin granola to take along with me on the Hogwarts Express and shared it with all my friends in my compartment and at the Sorting Ceremony. Plus, what better a way to welcome the new badger gals and guys into Hufflepuff house?!
This granola is such a snap to put together I am totally going to be sneaking down to the Hogwarts kitchens (Shhhh!) to bake up some more for my friends this term! This granola is the perfect breakfast for Seekers or Chasers to eat before big matches on the Quidditch pitch (go Hufflepuff!), for a snack after double Potions or Herbology, or a small bite before catching some zzzs in your dormitory. Don’t be surprised if you’re tempted to carry around a little stash in the pockets of your robes!
Adapted from Minimalist Baker and Oh She Glows with inspiration from Nature’s Path
Dry Ingredients
1 and ½ cups old-fashioned rolled oats
½ cup of pecans, some whole, some broken in half or pieces
½ cup and ⅓ cup walnut pieces
1 cup pumpkin seeds
¼ cup whole raw almonds
⅓ cup unsweetened raisins
Pinch of sea salt
1 and 1/2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
Stovetop (Wet) Ingredients
3 tablespoons coconut oil, measured soil
⅓ cup maple syrup
2 tablespoons molasses
⅓ cup pumpkin puree
1 teaspoon vanilla extract
Let’s Get Baking!
- Heat oven to 275
- Line baking sheet with parchment paper ---oven safe, not for your History of Magic Goblin Rebellions essays!
- In a large bowl using a fork whisk together the nuts, seeds, oats, and spices
- In a small pot put the solid coconut oil, maple syrup, molasses and pumpkin
- Over medium heat, stir the wet ingredients together
- Stir them together occasionally until they’re melted and combined
- Add the vanilla
- Take the pot off the heat and carefully pour in a few increments the liquid mix over the granola in the large bowl. If you dump it ALL in at once you could be left with a soggy, waterlogged mess. Umm, yuck!
- Be sure to really MIX it in before adding more of the liquid
- Once it's all combined spoon the mixture out onto the parchment paper
- Spread it out evenly and pat it down about ½ inch thick
- Put it in the oven for 20 minutes
- Turn the baking sheet and put it back in the oven for another 25 minutes
- Take the granola out of the oven and raise the temp to 340
- Put the granola back in for 5 minutes
- Turn the tray again, and put it in for another 5 minutes
- Let the granola cool fully on the baking sheet, then enjoy!
I l-o-v-e chunky clusters of granola so I don’t stir the oats, nuts, and seeds AT ALL when I bake them. If you like more crumbly, loose, granola give it a few stirs as it bakes. Three
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| All photos arranged and taken by me. |
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