Skip to content

Small Batch Fall-Spiced Granola

Nov 2020

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 

As the temperatures start to drop, I really start to crave those warm flavors of allspice, cinnamon, ginger and clove. This fall-inspired small batch granola is the perfect way to incorporate those flavors into your day!

Easily Adaptable Go-To Granola Recipe

I love the basic framework for this granola recipe! It’s so versatile and can be modified and adapted to what you have on hand and what you’re currently craving. For this “Fall-inspired” granola, I used a combination of crushed, toasted hazelnuts and sprouted pumpkin seeds but you can use almonds, walnuts, pecans or any nut you prefer.

Next, I used a store-bought, pre-blended medley of dried fruit that contained all the beautiful colors of Fall including peaches, apples, apricots, raisins and pears. ((I think cranberries, cherries, plums and dates would also be some great dried-fruit options!))

Last, I boosted the flavors with a teaspoon of grated orange zest and a pre-mixed blend of warm spices (I added a little more ginger and cinnamon to get the flavors right where I wanted them).

toasted nuts

I love the combination of these flavors, every bite is a little different thanks to the bits of dried fruit + hazelnuts + sprouted pumpkin seeds. But my favorite part?? The blend of warm spices and orange. It’s so delicious and addictive. I’m enjoying this granola all day long – on yogurt, on ice-cream and by the handfuls!

And – bonus! This recipe makes just enough to enjoy all week long!

Small Batch Fall-Spiced Granola

  • 1/3 c honey
  • 1/2 c brown sugar
  • 1/3 c pure maple sirup
  • 4 c quick oats
  • 1 T Fall spice blend*
  • 1 t orange zest
  • 1/2 t sea salt
  • 1 1/2 c dried fruit, chopped (fall medley if available)
  • 1 1/2 c chopped nuts, chopped + toasted (I used hazelnuts)
  • 1/2 c sprouted pumpkin seeds (or sunflower seeds)
  • 4 t cooking oil (for coating baking sheet pans)

Preheat oven to 350°. Prepare (2) 1/2 sheet or 1/4 sheet pans by coating each with oil.

In a large mixing bowl, combine first 7 ingredients. Mix well to coat oats evenly with the sugars and spices.

Spread oat mixture evenly onto both baking sheets in a single layer with space between clumps for air circulation.

Bake for 25-30 minutes, stirring every 10 minutes. Once oats become toasted in color (medium golden) remove from oven.

Immediately place granola in a large mixing bowl and toss with nuts and dried fruit. Allow to cool, then stir to break up large clusters.

Once completely cooled, store in an air-tight container for 2 weeks or freeze for up to 3 months.

Makes 6 cups.

*(2 t apple pie spice or pumpkin pie spice + 1 t ground cinnamon + 1/4 t ground ginger)