I have been fighting this epic mind-battle lately. My mind beckons me to eat chocolate chip bundt cake and oatmeal cream pies while my body is craving lighter, healthier things. This is a particularly difficult battle when one of my favorite hobbies is working on this blog. Have no fear, I will continue bringing you butter and sugar-laden desserts, but I’m sure some of my effort to eat healthier will spill over into the blog.

While most people go for the healthier eating in the spring and summer I tend to give it my best effort in the fall and winter. I guess that is because I know that by the time spring rolls around there is absolutely no hope for a “bathing-suit ready” body.

This snack is the best of both worlds. It’s a crunchy, flavorful granola. You won’t find butter or oil on the ingredient list, but there is still plenty of dessert-worthy ingredients and spices (maple syrup, brown sugar, cinnamon). Best of all? This dessert just tastes and smells like autumn. It’s spiced but sweet and tangy with the addition of dried cranberries.

Ingredients:
5 cups rolled oats
1 tsp cinnamon
¼ tsp nutmeg
1 tsp pumpkin pie spice
¾ tsp salt
¾ cup brown sugar
¼ cup apple sauce
¼ cup maple syrup
½ cup pumpkin puree
1 tsp vanilla extract
¾ cup dried cranberries
½ cup almonds (optional)

Directions:
Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper. Set the pan aside.

Mix the oats, salt, and spices together in a large bowl.

In a separate bowl, whisk together the brown sugar, applesauce, pumpkin puree, maple syrup, and vanilla extract. Whisk the ingredients together until smooth. Pour the pumpkin mixture into the oats mixture and stir until evenly incorporated. Spread the oats onto the prepared baking sheet, using a spatula to ensure they are evenly spread out.

Bake the mixture for 20 minutes. Remove the pan from the oven and stir. Bake approximately 15-20 minutes longer, or until the oats are crisp and golden. When the oats are ready, remove from the oven, stir in the cranberries and almonds, and set aside to cool. Store in an air tight container.

Source: Two peas & their pod