There are so many great granola variations out there, but my favourites are those that replace all or part of the oil with a fruit/vegetable puree. The result is a bit softer and chewier than a traditional granola, and you get great clusters of oats without adding extra sweeteners to stick everything together!
Preheat the oven to 325º.
Combine the following ingredients in a small pot and simmer until reduced to half:
¼ cup water
1 chai tea bag (or 1 tsp loose black tea with star anise,
cardamom, peppercorns, cinnamon, nutmeg, and cloves)
Remove the tea bag.
Add the following ingredients, warming gently until honey liquifies:
1 cup pumpin puree*
⅓ cup maple syrup
⅓ cup honey
½ tsp each cinnamon & ginger
¼ tsp each nutmeg, cloves & salt
Remove from heat and add:
1 tsp pure vanilla extract
Lightly coat a large baking sheet with oil, and measure the following into the pan:
6 cups Rolled Naked Oats
½ cup flax, hemp, or sunflower seeds
Pour pumpkin/chai mixture over the oats and stir to combine.
Bake for 60 minutes, or until mixture is dry and browning throughout, stirring every 15 minutes.
Add 1½ cup almonds in the last 15 minutes of cooking.
Let granola cool completely in the pan. Leave undisturbed if you prefer large granola clusters, or stir occasionally as it cools if you prefer a consistent texture. Transfer to a sealed container for storage.
*For pumpkin puree, simmer pieces of fresh pumpkin in an
inch of water until the flesh is soft and the skin peels off
easily. Puree in a blender or with a potato masher.