Pumpkin Spice Granola

Now that the temperature has taken a dip below 70 here in Boston, I can turn my attention to my favorite season. Filled with pumpkin, squash, and apples, it almost makes me want to go back to school shopping, or maybe trick or treating..... whichever has more calories. This recipe has been a favorite of mine for a couple of years, and is usually made straight through until Memorial Day. Thanks for the recipe Annie!

Pumpkin Spice Granola
From: Annie's Eats
3 ½ cups rolled oats
2 ½ cups puffed rice cereal
2 tsp pumpkin pie spice
¾ tsp salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 tsp vanilla extract
1 ½ cups chopped nuts (walnuts)
1 cup dried fruit (cranberries)

Preheat the oven to 325°. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup 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 in an even layer.
Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. (Until the granola is a bit dry. It will continue to dry our as it cools so be careful not to over bake.)
Break up granola as desired and toss with dried fruit. Store in an airtight container and serve with your favorite yogurt.