Marshalls Abroad

Colazione Fall Life

Cinnamon & Pumpkin Spice Granola

As my Dad just said, it’s granola day in the Marshall house! 
Our favorite way to eat this is warm right out of the oven in a cup of milk.
While in pj’s.

Cinnamon & Pumpkin Spice Granola


4 C thick rolled oats {I use Bob’s Red Mill // can also use Gluten-free!}
2 C of chopped raw walnuts & almonds
1-2 C of chopped dried figs & raisins {I’d also suggest dried cranberries}
1/2 C coconut oil
1/4 C honey {more if you have a sweet tooth or prefer your granola to be in clumps}
1/4 C pure maple syrup
1 TBS vanilla extract
1 TBS almond extract
1 TBS pumpkin pie spice
1 TBS cinnamon

Preheat the oven to 350 degrees F. 
In a large bowl, combine all of the ingredients except for the dried
fruit. Spread half of the granola mixture on a parchment paper lined baking
sheet and bake for about 10 minutes. Remove the baking sheet and stir the granola around before placing back in the oven for another 10 minutes.  Do the same with the second half of granola until it is as browned as
you would like it. Once out of the oven, return to the large bowl and
combine with the dried fruit. Once the granola has cooled, store in an
airtight container or mason jars. It should hold for about 2-3 weeks.
Enjoy!


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