If you live in the north-east, you’re probably well aware of the current weather conditions we’re experiencing thanks to Hurricane Sandy. I’m writing this Sunday night for fear I may not have internet come Monday morning. So, I’m not sure exactly what the weather is like right now, but hopefully I’m not floating away.
My roommate Meg and I laugh because my mom is a crazy kayaker. It’s true, she has multiple kayaks and spends all of her time during the warmer months at the lake near my house. But after hearing about Sandy, we considered asking her to borrow a kayak to row down College Ave. How hilarious would that be? But completely practical, you know.
But let’s talk about the most important part of any adverse weather condition, prepping to weather the storm. For most, this includes stocking up on water, non-parishable food items, first aid kits, flashlights, and the like. Don’t worry, we made sure we had these as well, but we found that there were more pressing items to stock up on before Sandy arrived. You guessed it, food.
I woke up Sunday morning and immediately started to go through my fridge to figure out what I can make before the power goes out *knock-on-wood*. I had made this granola Saturday afternoon so we had that. We still have some of the Salted Caramel Thumbprint Cookies I made last week, Pumpkin Peanut Butter Cookies that I also made on Saturday and some non-parishable food items that have been lying around my apartment. Not many, but some. So Meg and I made a few more dishes to supplement what we already had that required the oven. That will be the first thing to go. Hopefully it still works Monday morning when I wake up. AH.
This pumpkin granola is the perfect hurricane survival snack. So if you still have power and you need something to eat for the next few days, make this delicious granola. And then pray that the weather gets better before Wednesday. Please.
Adapted from Two Peas and Their Pod
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
1 tablespoon unsalted butter
1 cup brown sugar
1/2 cup pumpkin puree
1/3 cup honey
1 teaspoon vanilla extract
1 cup dried cranberries
Preheat oven to 325 degrees. Cover a large baking dish with cooking spray and set aside.
In a large bowl, combine oats, pumpkin pie spice, cinnamon, nutmeg, and salt. Mix together.
Over medium-low heat, melt butter in a sauce pan. Once melted, add brown sugar, pumpkin puree, and honey. Mix to combine and allow it to come to low boil. As soon as it comes to a boil, remove from heat. Add in the vanilla extract and pour over the dry ingredients. Stir until they are evenly coated and then add in the cranberries. Once combined, pour into the baking dish. Push the mixture down into an even layer and then place into the oven.
For granola bars: bake for 30-35 minutes or until it is golden-brown.
For loose granola: bake for 20 minutes, remove from the oven and stir. Bake for an additional 15-20 minutes or until golden and crisp.
Let it cool completely and enjoy!
I can’t live without the internet for very long.