I'm slow in posting and I have not tried it with craisins yet, but it is very good with the pecans and coconuts. I loved adding them for the last 15-20 minutes of toasting time. Gave them a wonderful flavor.
Ingredients
- 3 1/2 cups rolled oats
- 2 1/2 cups puffed rice cereal
- 2 teaspoons pumpkin pie spice mix (see below)
- 3/4 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup plain pureed pumpkin
- 1/4 cup plain applesauce
- 1/4 cup maple syrup (I used light)
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup coconut
Directions
- Preheat oven to 325. Line a large cookie sheet with non-stick foil or parchment.
- In a large bowl, combine oats and puffed rice. In a medium bowl, whisk together pumpkin pie spice, salt, sugar, applesauce, pumpkin puree, maple syrup and vanilla. Whisk until very smooth.
- Pour wet ingredients into dry ingredients. Stir until evenly covered. Spread on prepared pan in 1 even layer.
- Bake for 30 minutes, then add nuts and coconut. Stir, and continue baking for an additional 15 minutes. (This didn't seem very crisp so I added another 5 minutes. It still didn't seem very crisp, but it crisped a lot as it cooled.)
Pumpkin pie spice (also from baking bites)
- 1/2 cup cinnamon
- 2 Tablespoons ground ginger
- 2 teaspoons ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom(optional) -I added a pinch
Directions
- Combine all ingredients and mix well. Store in an airtight container.
I saw another pumpkin pie spice recipe that included mace. I never have that on hand. I did have some cardamom so I added a pinch to my mix. I was happy to find this because I had used up the last of my pumpkin pie spice mix just this past week.
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