Category: Recipes

Another season, another granola recipe… but this one is so good! It’s quick, easy, healthful, delicious, and full of ingredients you already have in your cupboard. What more could you want? Pretty. It’s also pretty. Who wouldn’t want to scatter jewel-hued cranberries and dried oranges on top of their yogurt? I definitely do.

I have a confession to make: this granola recipe came from another granola recipe that was supposed to have chocolate chips in it. I intended to make it as written. With chocolate.

I couldn’t do it, though. While I do love chocolate, I do not generally approve of it for breakfast, except topping homemade Chocolate Danishes to celebrate the kids’ name days. Even for lunch, chocolate in granola just seems a little too decadent.

And by the time the pans of granola were in the oven, I looked back over the list of ingredients and realized I had made so many changes to the original recipe that I might as well write a new one. So here you go!

Ingredients

Oats

You know this one. Granola essential.

Rye flour

I find that adding a bit of flour helps the granola to clump together better. And surely I’m not the only one who picks the clumps out to eat them first? You are welcome to substitute any whole grain flour. I just like the nuttiness of rye.

Wheat bran

Fiber is good for you. Most of you. If you don’t need any extra in your diet, replace it with wheat germ.

Salt

Who doesn’t like a sweet-and-salty mix? (If you don’t, reduce the amount to 1/4 teaspoon.)

Cinnamon

Because I cannot cook or bake anything without opening my spice drawer…

Desiccated Coconut

I love coconut in granola. You probably know that by now.

Sliced almonds

Use any nuts you like. Chop them roughly if they’re large, like walnuts.

Flax Seeds

Seeds are pretty and crunchy. Use whatever you have. Sometimes I substitute sesame seeds here.

Butter

Everything is better with butter! And browned butter is best of all. But if dairy is a problem, use all coconut oil.

Coconut oil

I really like coconut oil in granola, but you can substitute avocado oil if you like. Or more butter, of course.

Honey

It really doesn’t matter whether or not you use raw honey in this recipe, as the granola is baked in the oven anyway. But I generally only have raw honey around, so that’s what I use.

Date syrup

This one is optional. Use all honey or all date syrup, or just leave the date syrup out if you want a less sweet granola. I like to use date syrup as a sweetener when I don’t desire a strong flavor of honey or maple syrup. You could also use brown sugar.

Vanilla and Almond extract

For a delightful aroma and flavor! Also optional.

Dried Cranberries

Some day I want to dry my own cranberries, but that day has not come yet. Until then, I use apple juice-sweetened dried cranberries.

Dried Orange slices

You can make your own here, or buy them from a bulk food store or specialty shop. I buy mine from Azure Standard. My kids call them “candied oranges.” If they only knew…

Method

You will need a large mixing bowl and a small skillet or saucepan, plus two large rimmed baking sheets or 9×13″ pans.

Preheat the oven to 300 degrees F. Line the pans with parchment paper, if you like, to prevent the granola from sticking. Sometimes I do, and sometimes I don’t bother. It does make cleanup a lot easier.

In the skillet, melt the butter over low heat. Add the coconut oil and honey, and stir to combine.

Measure the dry ingredients into the mixing bowl: everything except the dried fruit. Mix it up, then drizzle the butter mixture over the dry grains and nuts. Stir well with a wooden spoon. Make sure you incorporate all the dry bits at the bottom of the bowl.

Divide the granola mixture evenly between the two pans, and spread it out to the edges. Place the pans in the oven, as close to the center as possible.

Bake for about 1 hour, stirring the granola and rotating the pans every 15 minutes. Be gentle when you stir it, to keep some clumps intact. Those are the best parts!

The granola is done when it turns golden brown and smells delicious!

Stir the granola one more time (gently!) when you remove it from the oven, then let it cool on the pans.

When it is cool, pour the granola into a large, clean bowl. Mix in the dried cranberries and dried orange slices. Pour into an airtight container. This granola will keep happily in your pantry for a week or two.

Print Recipe

Cranberry Orange Granola

What a sweet autumn treat! Cranberry orange granola combines harvest flavor and healthy whole grains with serious crunch!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Cinnamon, Cranberry, Granola, Orange

Servings: 9 cups

Author: kimberly

Ingredients

• 1/4 cup butter
• 1/4 cup coconut oil
• 1/2 cup honey
• 1/2 cup date syrup
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 4 1/2 cups rolled oats
• 1/2 cup rye flour
• 1/3 cup wheat bran
• 1 cup desiccated coconut
• 1 cup sliced almonds or other nuts
• 2 tbsp flax seeds
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1 cup dried cranberries
• 1 cup dried orange slices

Instructions

• Preheat the oven to 300 degrees F. Line two large rimmed baking sheets or 13×9" pans with parchment paper.
• In a saucepan, melt the butter and coconut oil over low heat.
• Remove from the heat and stir in the honey, date syrup, vanilla and almond extracts. Set aside to cool slightly.
• In a large mixing bowl, combine the oats, rye flour, wheat bran, coconut, almonds, flax seeds, salt, and cinnamon. Give it a stir.
• Pour the butter mixture over the dry oat mixture. Stir well to combine.
• Spread the granola mixture evenly between the prepared pans. Bake for about 1 hour, removing the pans every 15 minutes to stir gently and rotate pans in the oven.
• The granola is done when it is golden brown and smells delicious. Remove from the oven, stir gently, and let it cool on the pans.
• When the granola is cool, mix in the dried cranberries and dried orange slices. Store in an airtight container for up to 2 weeks.

Notes

This recipe makes a sweet-and-salty granola. If you don’t want to taste any salt, decrease the amount to 1/2 teaspoon.

Do not add the dried fruit to the granola until after it bakes to prevent burning.

If the capricious spring breezes and surprise showers have you dreaming of warmer days and sun-drenched fields of flowers, this recipe is for you! Close your eyes and enjoy the aroma and flavors of midsummer, no matter what the weather may be doing outside!

What’s better than your favorite granola recipe? A new favorite! My family eats a lot of yogurt and granola, and I like to switch up my recipes so nobody gets bored. Okay, maybe it’s so I don’t get bored making the same recipe over and over again! Regardless, I am always ready to try out a new flavor combination, and when I saw this combination of lavender and blueberries, I knew I had to try it.

Baking with Flowers

If you have never used flowers in your cooking or baking, you are in for a real treat! Flowers have such delicate flavors that they can be easily overpowered by stronger spices or botanical extracts, but the faint aroma they lend to this granola is simply exquisite! It elevates this recipe from just another batch of granola to an experience of summer’s bounty in your bowl.

I have fallen in love with Frances Bissell’s books on baking and cooking with flowers, and am now the delighted owner of all three: The Floral Baker, The Fragrant Pantry, and The Scented Kitchen! (These links will take you to Amazon.com, where you can find the books if you wish.)

Her books include recipes for incorporating fresh and dried flowers into recipes, as well as floral essences. Some of the recipes I have tried include Strawberry-Rose Petal Jam, Saffron Tea Bread, and a Lavender-flavored Limoncello. Of course, the availability of fresh flowers depends on your locale and the time of year, so many of these recipes must be prepared in the summer; but others rely on convenient bottled essences like rose water, orange blossom water, or culinary lavender essence.

I love how these books provide a springboard for one’s own ideas and inspirations about floral concoctions. For example, you could take her idea for strawberry-rose petal jam and turn it into a floral syrup instead. Or, of course, you could use different fruits or flowers that are available in your own season and climate.

These cookbooks have opened up a whole new realm of culinary possibilities to me, and I highly recommend them to anyone who loves flowers, or merely experimenting with different flavor combinations.

This particular recipe does not come from one of Frances Bissell’s books, but rather from the Whip & Wander blog. I have adapted it with my own preference of granola ingredients, including rather more coconut than the original!

I also wanted a stronger lavender scent and flavor, so I bumped up the amount of dried lavender and added some culinary lavender essence. I also decreased or eliminated many of the spices in the original recipe, not because I don’t like them, but because I wanted a simpler backdrop for the lavender and blueberry flavors.

And what a grand combination that is! I would never have thought to pair those two, but the sweet-tangy flavor of dried blueberries is just perfect with the delicate whiff of lavender. It’s like having breakfast in the garden in late July.

Ingredients

Oats

Most granola recipes start with rolled oats, but you are not limited to that, of course. I have used a rolled 7-grain cereal with success, although the final texture is a bit chewier. Experiment with different rolled grains if you like!

Nuts & Seeds

This recipe uses raw pecans, pepitas, flaked coconut, golden flax seeds, and sesame seeds. These may all be pre-soaked, if you have the time and energy. Soaking nuts before roasting them does improve their digestibility and nutrient value.

If you have a nut allergy, by all means substitute a different nut! Likewise, if small seeds are hard on your digestion, it’s perfectly fine to leave them out. I would suggest adding a bit of wheat germ or bran instead, if you can tolerate it.

Coconut Oil

I used a combination of coconut oil and coconut butter in this recipe, mostly because that’s what I had on hand. It is perfectly fine to use all coconut oil or all coconut butter. Coconut butter is made of pureed dried coconut flakes, just as peanut butter is made of pureed peanuts. It has a stronger coconut flavor, more protein, and less fat than coconut oil. For the purposes of this recipe, either ingredient works fine.

Lavender Essence

Lavender essence is a floral extract, usually made with either alcohol or vegetable glycerin. You can make your own, or find it in specialty shops. (Or here on Amazon.) If you can’t find culinary grade lavender essence, feel free to omit it. You do NOT want to use a skin product processed with preservatives!

Method

You will need one or two rimmed baking pans, depending on the size of your oven. I happen to be living with quite a small oven at this point in time, so I used two 13×9-inch baking pans. However, a standard rimmed half-sheet pan also works just fine for granola, as long as it fits in your oven!

Line your baking sheets with parchment paper, if you like. Honestly, I usually just don’t bother with parchment paper for granola, as you will be stirring the pan frequently and there is less risk of burnt bits sticking to the pan.

Preheat your oven to 300 degrees F. You don’t want to bake granola at a higher temperature, or the top will brown too quickly, while the underlayer does not cook through.

Melt your coconut oil or butter while the oven is heating. I like to use the pan I will cook the granola in, to save on dishes. Just pop it in the oven for a few minutes; coconut oil melts pretty quickly.

In a large bowl, combine all of your grains, nuts, and seeds. I used rolled oats, raw pecans, pepitas (pumpkin seeds), flaked coconut, golden flax seeds, and sesame seeds. Sprinkle in the lavender flowers, cinnamon, and salt, and give the mixture a good stir.

When your coconut oil or butter is melted, pour it into a small bowl or glass measuring cup along with the honey, vanilla extract, and lavender essence.

Pour the liquid ingredients over the oat mixture, and give it all a good stir with a wooden spoon. The liquid should be evenly distributed, so there are no dry patches anywhere.

Spread the granola mixture into your baking pan(s), and bake for about 45 minutes, stirring every 15 minutes. If you are using two pans, you will need to rotate them as well.

The granola is done when it is golden brown on top. It should not be dark. The granola will still appear soft; it will crisp up as it cools.

Cool the granola in the pans. Continue to stir occasionally as it cools, or it will stick to the pans. Stir in the dried blueberries at this point. The reason you don’t want to cook them along with the granola is that dried fruits and berries will get too dried out and possibly scorched in the oven.

When the granola is completely cool, transfer it to an airtight container and store at room temperature for up to a month. But it probably won’t last that long!

This granola also makes a great gift. Put some in a glass jar and tie with a pretty ribbon and decorative label.

Enjoy!

~ Kimberly

Print Recipe

Lavender + Blueberry Granola

Liven up your mornings with the luscious flavors of lavender flowers and tangy dried blueberries. Whether you stir it into yogurt parfaits or sprinkle on top of muffins, this quick and easy recipe is sure to become a favorite!

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Blueberry, Breakfast, Coconut, Granola, Honey, Lavender

Servings: 7 cups

Author: kimberly

Ingredients

• 4 cups rolled oats
• 1 cup raw pecans
• 1/2 cup pepitas
• 1/2 cup unsweetened flaked coconut
• 1/4 cup flax seeds
• 2 tbsp sesame seeds
• 3 tbsp dried lavender flowers
• 2/3 cup honey raw
• 1/2 cup coconut oil or coconut butter
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp flaky sea salt
• 2-3 drops culinary lavender essence optional
• 200 grams dried blueberries

Instructions

• Preheat your oven to 300 degrees F. Place the coconut oil or coconut butter in a heatproof dish or rimmed baking pan in the oven for a few minutes to melt.
• In a large mixing bowl, combine the oats, pecans, pepitas, coconut flakes, flax seeds, sesame seeds, and lavender flowers. Sprinkle in the cinnamon, nutmeg, and salt.
• In a small bowl or glass measuring cup, combine the honey, melted coconut oil, vanilla extract, and lavender essence. Stir well to combine.
• Pour the liquid ingredients over the oat mixture and mix thoroughly with a wooden spoon to combine. The liquid should be evenly distributed so that there are no dry patches.
• Spread the oat mixture into one or two baking pans. You will need two 13×9-inch pans or one large rimmed half-sheet pan.
• Bake for about 45 minutes, stirring the granola every 15 minutes and rotating pans if you are using more than one. The granola should look golden, but not dark. It will crisp up as it cools.
• Cool the granola in the pans. Stir in the dried blueberries last, and store in an airtight container at room temperature for up to 1 month.

Notes

You may use all coconut oil, all coconut butter, or a combination of the two. Coconut butter gives a more intense coconut flavor, while coconut oil has more fat and produces a glossier granola.

Feel free to substitute different nuts and seeds, according to your preference and what you have on hand!

Any dried fruits or berries should be added after the granola is cooked, to prevent burning and excessive drying.

Question: How do you use up leftover oatmeal?

Answer: You could just reheat it with milk, but it’s really not the same. Or you could make it into muffins, but I am not a fan of the texture. You could even serve it cold to children of strange taste (like one of my sons) who prefer it that way.

Or you could make these easy crackers, and no one will even guess they’re eating leftover oatmeal!

A Cracker’s Tale

I grew up eating oatmeal crackers that my mother made, but I have to admit, I never really appreciated them. They looked and tasted like oatmeal, and I just didn’t care for oatmeal that much. I guess I like more flavors in a cracker.

Since then, I have experimented with different cracker and crispbread recipes, since they are convenient for packing along on adventures, yet I don’t want the preservatives or the price tag of store-bought crackers.

Some recipes just didn’t work out well or my family didn’t like them; others took too much effort for a small batch that disappeared in minutes.

I was hoping for a cracker that would be hearty and filling, so my kids wouldn’t finish off the batch by the end of lunchtime. I wanted more flavor than plain oatmeal crackers, and I wanted to get some healthy seeds into my family’s diet. Most of all, I was looking for a recipe that was quick and easy and didn’t dirty too many dishes!

This recipe is the best result we have had from all the cracker trials!

These crackers are oatmeal-based, with added whole wheat flour to make them more of a “normal” cracker texture. I add a little honey, salt, and herbs for flavor, and lots of seeds to add interest and crunch! Even my 18 month-old loves these crackers!

They are hearty–more like waybread than Wheat Thins–so the entire batch isn’t likely to disappear in ten minutes. (You may have to warn children with big eyes and small stomachs to eat just a few, or they might get a tummy ache!)

A Note for the Faint of Stomach

However, people who are sensitive to raw or lightly cooked oats should be able to digest these just fine, since the oatmeal is cooked thoroughly before even being made into crackers. If you are very sensitive, try soaking your raw oats overnight before cooking them.

Method

Preheat your oven to 325 degrees F.

In a large mixing bowl, combine the oatmeal, flour, salt, honey, and melted butter if desired. I include butter for flavor, but you can certainly leave it out for a dairy-free option.

Types of Oatmeal

I used rolled oats cooked in water for my crackers, but you can certainly use quick oats or even instant oats in a pinch. That being said, your leftover oatmeal might well be firmer or looser than mine. If the dough seems too stiff to stir, add a tablespoon or two of water. If it seems too thin, add a little more flour. This recipe does not need exact measurements!

Stir in the pepitas, sesame seeds, flax seeds, and poppy seeds. Of course, you can substitute your favorites as well! Some people like to sprinkle the seeds on top of the crackers before baking, but I like to mix them in so they won’t fall off later in the cracker jar!

Generously butter a large rimmed baking sheet. Mine is 15 x 10 inches. You could use parchment paper instead of butter if you prefer. After peeling parchment paper off the bottoms of too many crackers, I have decided to use butter instead!

Plop the cracker dough on the baking sheet. Roll the dough to the edges of the pan, pressing it into the corners with your hands if necessary. Try to get an even thickness throughout, so the crackers cook evenly. If the dough is too sticky to roll, simply sprinkle a bit of extra flour on the dough before rolling.

Sprinkle about half a teaspoon of sea salt or herb salt over the crackers, if you like. To make your own herb salt, just crush a pinch of dried herbs and mix them with half a teaspoon of sea salt. Rosemary is particularly nice in these crackers, but feel free to use your imagination!

Bake the crackers for 15 minutes. Remove the tray from the oven and use a sharp knife or pizza cutter to score the dough into squares or rectangles or whatever shape you wish. I cut mine into 2″ squares.

Return the crackers to the oven and bake for another 40-50 minutes, until the edges are beginning to brown and the crackers are crisp. They will crisp up a little more as they cool, but do not remove them from the oven if they are still soft. You can always turn off your oven and leave the pan in for 5-10 minutes longer if you aren’t sure whether or not they are quite done.

Cool the crackers completely, then store in an airtight container at room temperature. These crackers will keep for at least a week… if they last that long. They also freeze well!

Print Recipe

Savory Oat + Seed Crackers

Crisp and hearty with plenty of flavor, these crackers are the perfect way to use up leftover cooked oatmeal!

Prep Time15 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Snack

Cuisine: American, Scandinavian

Keyword: Crackers, Crispbread, Herb, Oatmeal, Poppy Seed

Servings: 35 crackers

Author: kimberly

Ingredients

• 1 1/2 cups cooked oatmeal
• 2 cups whole wheat flour
• 1 tsp salt
• 1 tbsp honey
• 2 tbsp butter melted
• 1/4 cup pepitas (shelled pumpkin seeds)
• 2 tbsp sesame seeds
• 2 tbsp flax seeds
• 2 tbsp poppy seeds
• additional herb salt or sea salt optional

Instructions

• Preheat your oven to 325 degrees F. Mix together the oatmeal, flour, salt, honey, and melted butter in a large mixing bowl. Add the seeds and stir well to combine.
• Generously butter a large rimmed baking sheet. Roll the dough out on the sheet, or spread it out with your hands. Sprinkle a little additional flour on the dough if it is too sticky to roll.
• Sprinkle about 1/2 teaspoon herb salt or sea salt over crackers, if desired.
• Bake for 15 minutes. Remove from oven and score with a sharp knife or pizza cutter. Return to the oven and bake for 40-50 minutes, until lightly browned and crisp.

Notes

To make your own herb salt, finely crush a pinch of dried herbs. Mix in 1/2 teaspoon of sea salt. You can use whichever herbs you like best. Rosemary is particularly nice in these crackers!

When the chilly air nips noses and cheeks, sweaters come out of hibernation, and the teakettle is always warming, it is time to make this comforting pumpkin-spiced granola! Crunchy clusters of oats, almonds, and golden raisins with sweet spices lend an autumnal touch to a familiar breakfast or lunch treat.

Perhaps granola isn’t the first thing you think of when it comes to fall food. But then, we can’t be indulging in apple dumplings or maple lattes every day. Some days when you want a touch of fall on the table without a lot of fuss (or sugar), this spiced pumpkin granola hits the spot! And if your family loves yogurt as much as mine does (I make half a gallon of yogurt per week), you are always glad for something a little different to go with it.

Notes on Ingredients

Honey

You can use any kind of honey you like for this recipe. I usually keep raw honey in my pantry, so that is what I use here. The only consideration for this recipe is the consistency of the honey. Raw honey tends to be very thick, so you will need to heat it and re-liquefy it so that it will mix in with the other ingredients. Pasteurized honey may or may not be thick; use your judgment about whether or not you need to heat it before mixing it into the granola.

Oil

I used avocado oil for this granola, as it does not have a strong flavor. You are welcome to substitute a different oil if you like, but be aware that this may impact the flavor of your granola. I like coconut oil in granola recipes, but it does leave a slight coconut flavor and aroma, which I did not care for in this particular recipe.

You can also omit the oil altogether, and use a bit more pumpkin puree instead. This does change the texture and flavor of the granola slightly.

Sugar

This recipe is lighter on sugar than other granolas you may have tried. If you like your granola on the sweeter side, increase the brown sugar to a packed 1/3 cup.

If you don’t happen to have any brown sugar around, not to worry! It’s easy to make your own. Just drizzle a little molasses into some white sugar or evaporated cane sugar, mix thoroughly, and you’re all set! Start with a tablespoon of molasses per cup of sugar, and adjust with more sugar or molasses to your liking. Store in an airtight container at room temperature. I like to mix up a cup or two at a time, since brown sugar can get hard if it sits too long.

Method

Preheat your oven to 300 degrees F.

In a small saucepan, combine the honey, pumpkin, and oil. Heat gently over a low flame, stirring until the honey liquefies and melds with the pumpkin and oil. (Heating the mixture might not be necessary if your honey is very runny; I use raw honey, which tends to be quite thick.) Remove from the heat and stir in the vanilla extract.

In a large mixing bowl, combine the oats, flour, almonds, brown sugar, and spices. You can use pumpkin pie spice, or just make your own with cinnamon, nutmeg, cloves, and ginger. Here’s a quick recipe:

This recipe makes one tablespoon of pumpkin pie spice, which is just what you need to make this granola! To make more pumpkin pie spice, simply multiply the recipe by 2 or 3. For example, use 3 tsp cinnamon, 1 1/2 tsp nutmeg, 1 tsp cloves, and 1/2 tsp ginger to make a double batch. That way, you’ll have some handy for other autumn goodies like pumpkin spice snickerdoodles or iced pumpkin scones!

Pour the pumpkin mixture into the oat mixture and stir gently until just combined. You don’t want to stir this too much; leave some large clumps. Those are the best part!

Divide the granola between two 9×13″ baking pans, or use one large rimmed baking sheet.

Bake the granola for 45 minutes to 1 hour, stirring every 15 minutes.

How to tell when your granola is done

You will know your granola is finished baking when:

• It smells fragrant
• The nuts are toasted
• The color darkens a bit, especially around the edges of the pan
• The clumps don’t break apart easily

You do not need to bake the granola until it is completely crispy; remember, granola will continue to crisp up as it cools!

Stir in the golden raisins once the granola is done baking. Cool the pumpkin granola completely in the pans, then store in an airtight container at room temperature for up to 1 month.

Happy fall baking!

~ Kimberly

Print Recipe

Harvest Pumpkin Granola

Harvest Pumpkin Granola is filled with the flavors and aromas of fall: warm pumpkin, sweet spices, golden raisins, and crunchy almonds make this an autumn treat!

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Cinnamon, Granola, Pumpkin

Servings: 7 cups

Author: kimberly

Ingredients

• 2/3 cup pumpkin canned or cooked
• 1/2 cup honey
• 1/4 cup avocado oil
• 2 tsp vanilla extract
• 4 cups rolled oats
• 2/3 cup whole wheat flour
• 1 cup sliced almonds
• 1/4 cup brown sugar
• 1 tbsp pumpkin pie spice
• 1 cup golden raisins

Instructions

• Preheat oven to 300 degrees F.
• In a small saucepan, combine the pumpkin, honey, and oil. Heat gently over a low flame until the honey is liquefied, stirring occasionally. Remove from heat and add vanilla extract.
• In a large mixing bowl, combine the oats, flour, almonds, brown sugar, and spices.
• Pour the pumpkin mixture over the oats and stir gently just until combined; leave some clumps intact.
• Divide the mixture between two 9×13" baking pans or use one large, rimmed baking sheet. Bake for 45-60 minutes, stirring every 15 minutes until done.
• Stir in golden raisins. Cool completely in pans, then transfer to an airtight container and store at room temperature for up to 1 month.

Notes

To make your own pumpkin pie spice, combine:

1-1/2 tsp ground cinnamon

3/4 tsp grated nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger