The granola recipe below looked and sounded so good that I had to try it. Emily, Beka, and I had fun mixing it up and getting creative with a couple ingredient substitutions. I'm looking forward to enjoying some for my breakfast:-)
30 Minute Rolls Recipe
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1/2 tsp salt
3 1/2 C flourHeat oven to 400 degrees. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes) Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
Ingredients: 4 cups old fashioned rolled oats (use gluten free if your sensitive to gluten)
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
3/4 cup sugar substitute of choice (I used real sugar)
1/2 tsp salt
1 tsp baking powder
3/4 cups pumpkin
1/2 cup applesauce (I used homemade applebutter since we didn't have any applesauce)
3 tablespoons sugar free maple syrup (or honey or agave nectar) (I used honey)
Optional add-ins: 1/2 cup white chocolate chips, 1 cup honey teddy grahams lightly crushed
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper, or foil and spray with non-stick cooking spray. Mix the dry ingredients in one bowl, and the wet ingredients in another. Mix the wet ingredients into the dry using a spatula, (or your hands), until everything is well combined and oats are coated with wet ingredients.
2. Place granola on baking sheet and bake for 20 minutes, then stir granola around. Bake for an additional 20 minutes or until the granola is golden brown and is crisp. Take the granola out of the oven, and let it cool completely on the baking sheet. Stir in additional white chocolate chips or teddy grahams at this point if desired. Store in an airtight container for up to one week.