Kelly made a list of all the baked goods she wants to make this year. Do you have any suggestions for savory foods? Soups, side dishes, even appetizers? I am always looking for new fun recipes. Now that fall is here I am ready for some hearty comfort foods.
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As Kelly mentioned in yesterday’s post, we made baked apples stuffed with pumpkin spiced granola. It worked out that we had some extra filling. Instead of tossing it we decided to bake it and use it as a topping for ice cream. Good decision. It was nice and crunchy and you definitely could taste the pumpkin from the puree and the pumpkin pie spice. My favorite part was the cashews. I love cashews! We used this as a topping for ice cream but it would be great as a topping for Greek yogurt or all on its own.
- 2¼ cups rolled oats
- ¼ cup wheat germ
- ¼ cup raw cashews, chopped
- ¼ cup dried cranberries
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1/8 teaspoon ground ginger
- ½ teaspoon fleur de sel
- ¾ cup brown sugar
- 1/3 cup pumpkin puree
- 3 tablespoons unsweetened applesauce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- Pre heat the oven to 325 degrees F.
- Line a baking sheet with foil or parchment paper.
- In a large bowl, combine rolled oats, wheat germ, cashews, dried cranberries, pumpkin pie spice, cinnamon, nutmeg, allspice, ginger and salt. Stir together; set aside.
- In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla.
- Pour the wet mixture on top of the dry mixture. Stir until evenly coated.
- Spread out in an even layer on the baking sheet.
- Bake for 45 minutes, stirring often.
- Allow to cool.
- Serve with vanilla ice cream or yogurt.