Pumpkin Pie Spice Granola

Medically reviewed by Christiana George Updated Date: June 8, 2023

Homemade granola is lovely. It tastes fresher and crisper than anything you get in stores, and you get to customize it to your liking. Hate pecans? Use almonds. Need a little boost of fiber? Throw in flax seeds. Love the smell of pumpkin pies? Use pumpkin pie spices.

I think my favorite part of making granola is deciding on a flavor profile. Cardamom, pistachios, and dried figs go well together, chocolate lovers might throw in a medley of chocolate chips. Cinnamon, nutmeg, ground ginger, and allspice are the strict dominion of pumpkin pie, my favorite kind of pie in the world. So a fall-themed, pumpkin pie spice granola it was.

The process of making granola feels very much like foraging. I had to source a lot of ingredients for this one so that my pantry is now full of bulk bin baggies with trace amounts of their original contents. Into a bowl went heaps of rolled oats, sliced almonds, shiny green pumpkin seeds. Snow-white coconut flakes followed, and flax seeds, and on and on I mixed. Each new ingredient added dimension, another flavor that interacted with all the others just so. And the olive oil? The magical olive oil? I assure you, it will become necessary for your enjoyment of granola. Really.

Finally, the pumpkin pie spices are swallowed up by the mixing bowl. The amount seemed so insubstantial. And yet, when the granola baked, its intoxicating aroma spread to the far reaches of the apartment. We breathed it in and basked in the assurance that the holidays will soon be upon us. We thought with a chill about how quickly time has passed, how it seemed like just yesterday when we moved in. (Gosh, is this blog really only four months old?)

I like granola best with a long pour of whole milk and a steaming mug of coffee, black, on the side. It’s a breakfast that incentivizes me to leave my warm bed, start the water boiling for the french press. I reach for the milk, a big bowl, and a large spoon. It has to be large. You’ll want it to be large too.

But if you were to feel a sudden afternoon craving for something sweet, this granola would make a fine snack. Just plain. Maybe in a Zip-loc bag with its wide opening, the better for grabbing large handfuls. I don’t see why not.

PUMPKIN PIE SPICE GRANOLA

Adapted from Melissa Clark for The New York Times
Makes about 9 cups

Ingredients:
3 cups old-fashioned rolled oats
1-1/2 cups raw sliced almonds
1 cup pumpkin seeds
1 cup sweetened coconut flakes
1/4 cup flax seeds
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup light brown sugar, packed
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp allspice
3/4 cup dried cranberries

Directions:
Preheat oven to 300 degrees. In a large bowl, combine oats, almonds, pumpkin seeds, coconut flakes, flax seeds, maple syrup, olive oil, brown sugar, salt, cinnamon, nutmeg, ginger, and allspice.

Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add cranberries, tossing to combine.

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Alice Medrich’s Cocoa Brownies

Baked Dessert

Christiana George

Updated Date:
June 8, 2023

Let’s get things straight here: I am no food stylist. If I were, I would know that trying to cut into a panful of brownies immediately after taking them out of the oven would result in extremely jagged edges, serrated knife and all.

But good-looking brownies be damned. Yesterday was my birthday and I didn’t think I should have to wait. The temptation was just too great: its crackly top gleamed diffusely, its gorgeous smell tickled my nose, and most importantly, there was the knowledge that a truly great brownie—possibly the brownie—was waiting. After all, no Genius Recipe has failed met yet. This one was no exception.

You all probably know Alice Medrich better than I do. I’ve only recently been officially introduced to her and her incredible repertoire of desserts, but long before I became aware of the obsessions of the food world, her kamut pound cake had already collapsed synapses in my brain—in a good way, haha—something that no baked good has done in quite the same way since. I was a fan way before I even knew it.

I think these are probably the best brownies I’ve ever had. Their crackly top is exemplary, and, though I know we all judge our brownies by different metrics so that there is no universally-accepted Best Brownie, these are, conclusively, it. This statement comes from the mouth of someone who has not done all that much perfect-brownie-chasing in her life but recognizes instant chemistry when it happens. It’s like falling in love all over again. I mean, it is falling in love all over again, only with a brownie.

I don’t even know why I felt like brownies yesterday. My birthweekend (a phenomenon which inevitably happens when your birthday falls on a Monday) had already been full of beyond-normal levels of hedonism. I can only offer this, something my mom told me yesterday: it had been snowing when I was born. Do you think this explains my predilection for the gooey, rich, and chocolate-y? Whatever the case, they are definitely the perfect way of easing myself into my XXth (I’m keeping the figure undisclosed) year.

Cheers, y’all! And go make some brownies!

ALICE MEDRICH’S COCOA BROWNIES

Makes 16 to 25 brownies

Adapted from Alice Medrich’s Bittersweet via Food52

Ingredients:

10 Tbsp (1-1/4 sticks) unsalted butter
1-1/4 cups sugar
3/4 cup plus 2 Tbsp unsweetened cocoa powder (natural or Dutch-process)
1/4 tsp salt
1/2 tsp vanilla extract
2 cold large eggs
1/2 cup all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then leveling it with a straight-edged knife or spatula — it should weigh nearly 2.5 ounces)
2/3 cup walnut or pecan pieces (optional—I didn’t use them)

Directions:

Preheat oven to 325 degrees F. Line an 8″ square pan (I used a 9″, which resulted in slightly flatter brownies) with parchment paper so that there is an overhang on each side.

Let a skilletful of water come to a gentle simmer. In a heatproof bowl, place the butter, sugar, cocoa powder, and salt, and place it in the skillet. Stir while the butter melts. Once the mixture is hot, remove the bowl from the skillet and let it cool until it’s only warm. Using a wooden spoon, stir in the vanilla, then stir in the eggs, one a time, vigorously. Once the batter looks shiny and well-blended, stir in the flour until no streaks remain. Vigorously beat the batter for 40 strokes. Stir in the nuts if using. Spread the batter evenly into the pan, then place it into the oven.

Bake until a toothpick in the middle comes out slightly moist with batter, 20 to 25 minutes (in my 9″ pan, it took about 20 minutes). Remove and let cool completely before lifting out of the pan and transferring to a cutting surface. Cut to your desired size.