Pumpkin Granola

It's officially the first day of fall! Though I was dreading its arrival, now that it's here I'm quite pleased to wrap up in warm sweaters and drink hot tea. If I didn't know any better, I would have thought autumn had arrived two weeks ago. With the mercury falling down to chilly temperatures (especially in the early morning hours), I've started wrapping myself in winter coats, hats, gloves, and scarves only to shed them all in the afternoon when the sun is out (and feel a bit of a fool carrying my huge jacket down the streets).

Though, I will never love the arduous process of scraping the frost off my car windows before the sun leisurely decides to climb out of bed. Three weeks into September and it's already begun (goodness gracious).

Fall has always felt like the most relaxing season of the year. The earth and those who dwell in it seem to slow as the temperatures drop. Though it's the season of school and work, extra activities and projects, and settling back into a daily routine, I feel like we take more time to enjoy simpler things, like a bowl of hot soup or the warmth of a roaring fireplace. In the winter, we hibernate. In the spring, our spirits awaken from our long, sleepy nap. In summer, we rush to fit in as much as we can while the weather is warm and the sun is bright.

In fall, we calm down and stretch our limbs. We yawn, but we're not yet ready for a long winter's sleep. We just want a few more minutes observing the changing of the trees, enjoying the steam from a mug of hot cider, before we slip on our pajamas and climb into bed.

Fall flavors, to me, are simply the most comforting flavors of the year—rich pumpkin, spicy cinnamon, ripe apples, warm cider, fresh squash, hints of nutmeg, and large mugs of hot cocoa. The aromas alone are enough to send me to my happy place; a single bite will send me to my heaven.

And I think, if you had a spoonful of this granola, you would know exactly what I mean.

This Pumpkin Granola embraces fall and all its flavors. This granola is fall. Stuffed with feel good healthy foods like dried cranberries, raisins, coconut flakes, almonds, and pumpkin seeds, this granola is sure to please any season-ready palate. My favorite part of this granola is that is does not have butter or oil to hold it together—the pumpkin does that for you. Sweetened with hints of maple syrup and brown sugar, this granola holds the perfect texture. Make this to celebrate the arrival of fall. Make it so you can remember all the reasons why you love autumn.

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Dried Blueberry Granola

After much poking and prodding from friends and followers alike, I've finally decided to take the plunge and get myself a Twitter account. Follow me @pastryaffair! It's a place to keep up with my musings, questions, interesting finds from other places, and, of course, updates from The Pastry Affair.

I feel like an old, technologically challenged woman saying this but, up until a few days ago, I'd never even visited Twitter. I know, gasp. After sharing this unsightly (and, let's face it, embarrassing) confession, the very least you could do is be nice to me. Pretty please? I'm the new kid on the block.

And, if Twitter isn't your cup of tea, remember that you can always follow The Pastry Affair on Facebook for updates and random thoughts!

Now, back to food.

I'm not one who normally gets excited about granola. Now don't get me wrong, I love a good granola. I would never say no to a delicious granola parfait. The real truth is that I just don't find granola as exciting as, say, a decadent dessert or 3-tiered cake. I mean, it's granola, right? Just a few toasted oats mixed with nuts and dried fruit.

Wrong.

After making this Dried Blueberry Granola, I want to eat my words. Granola can be exciting. This granola certainly attests to that. It reminds me of a really good raisin bran, never mind the fact that it features neither raisins nor bran. I believe the delicious simplicity lies in the texture. This granola isn't as clumped as you'd find it in stores, so it does have a texture closer to a cereal (which is perfect for munching with milk and yogurt).

Lately, whenever I find myself hunting around the kitchen for a snack, my hand somehow finds its way into this granola before I can stop it.

And, I find, I don't even want to stop it.

This Dried Blueberry Granola is hearty and filling. The granola is sweetened with brown sugar and honey. Add a handful of sliced almonds and coconut flakes, toast it in the oven, stir in a few dried blueberries, and now we're talking. This reminds me of the crunchy, breakfast version of this blueberry coffee cake. I love to eat my granola like a bowl of cereal. The milk softens a few of the oats turning the granola into a texture wonderland. Crunchy, chewy, sweet, fruity, this granola has a little bit for everyone. This recipe is easily doubled for those with a larger appetite or more mouths to feed.

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Chocolate Almond Oat Bars

I've kept a little secret from you for much too long. A year has passed, over a hundred recipes have been shared, and still I haven't said a word. It's about time I confess. If you've been following for awhile, you may have even picked up on it. Can you guess what it is?

I'm allergic to tree nuts.

I'll admit, it's a little (a lot) ironic for a baker. Tree nuts are an anchor for most bakers. They are the backbone to many, many delicious baked goods. Yet, this secret world of nuts will be forever lost on me. Hazelnuts, walnuts, pecans, macadamia nuts, cashews—I will never know their unique flavors. No sticky, gooey pecan pie at Thanksgiving. No rich, moist carrot cakes or warm banana bread sprinkled with walnuts. Perhaps most devastating of all, I will never get to enjoy a thick spread of nutella on a warm piece of toast (well, not unless I want to end up in the emergency room).

Now that's a real shame.

I have come to terms with this over the years. It wasn't hard. To some extent, you can't miss what you've never had. I can dream about hazelnut crusts, nutella brownies, or white chocolate macadamia nut cookies, especially when other food bloggers flaunt these beautiful photos in my face, but I can't imagine these tastes so they become the stuff of far off dreams. Occasionally, I will smell a jar of nutella and become wistful, but that's as tragic as my story gets.

Also, that's a little weird, isn't it? Perhaps that's one confession too far...

Now that I've shared this not-so-classified information, you're probably wondering why on earth I just made chocolate almond oat bars. I'd wonder, too. For some unknown (but miraculously delicious) reason, I am not allergic to almonds, despite the fact that I am deathly allergic to the other tree nuts. My reasoning is that almonds are the most mild of the tree nuts and are more related to fruits (like the peach) than to the other tree nuts. In fact, almonds grown from undomesticated almond trees actually have small amounts of cyanide in them just like peach pits. Regardless, I don't plan to question my almond invincibility. I wouldn't want to jinx it.

Confessing my tree nut allergy isn't going to change anything around here. I fully intend to keep sharing my love for chocolate and decadent desserts. Just don't come looking to me for a recipe for pistachio pudding.

These Chocolate Almond Oat Bars are the very definition of addictive. They are soft, gooey, and I-can't-stop-eating-them-please-hide-them-from-me delicious. I was inspired to make these from the Whole Wheat Chocolate Chip Cookies I made recently. The combination of oats, chocolate, and almonds in the cookie was so uniquely delicious, I wanted to try out the medley with another dessert. These do not disappoint. As several of my taste testers said, "These are good. Too good."

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