Reviewed: Apr. 5, 2012

I tried making this 3 times........everytime made (with different cooking times) it turned out like asphalt. Maybe it is just me but I have successfully made granola before....

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Reviewer:

palma1998

Reviewed: Feb. 19, 2012

This was a good base recipe for me. I used walnuts instead of pecan (what I had) no cranberries and apple pie spice instead of the pumpkin. I thought since it called for applesauce, why not spice? The flavor was excellent. My problem was that the oats remained single, didn't "clump" up with the nuts. I thought it was a ltad overcooked a full hour. Could have been that my oven is gas. I will make again with adjustments. Double the brn sugar, applesauce, vanilla and honey. Add 1/2 cup more oats to balance. My family really liked flavor. I would say try it if the description fits.

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Reviewer:

BJM5596

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

Reviewed: Aug. 19, 2011

I took larkspur's tip and used Trader Joe's pumpkin puree instead of applesauce. I did not use dried cranberries because I do not have any. This was so simple to make and it turned out fantastic! All three of us (my two sons and myself) thought this was one of the best granolas we've ever had. I made this early this morning and let it cool and we had it for breakfast an hour later so it was nice and fresh and crunchy. I have about a cup leftover that I stuck in Tupperware, I'll update my review if it turns out that it's less not as good the next day. I don't think of pumpkin pie when I eat it but it does make me think of fall/winter. I'll make this again--next time I'll try this with applesauce and my homemade apple pie spice.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 29, 2011

Applesauce has gives granola the same texture as water does - moist. =/ I like the crisp & crunch that oil provides.

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Reviewer:

lisaxmarie19

Cooking Level: Intermediate

Reviewed: Jun. 23, 2011

i was not that thrilled with this....but i will test it again and add my own twist...i want crunchy granola..this isn't

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Reviewer:

cawoliver

Cooking Level: Intermediate

Living In: Stow, Ohio, USA

Reviewed: Apr. 18, 2011

I omitted the fruit and added shredded unsweetened coconut. It turned out splendidly. I also had to cook it considerably longer than the recipe called for, but it was worth the wait. You would NEVER guess that this didn't have oil in it. However, as other reviewers mentioned, the pumpkin pie spice didn't make it taste like pumpkin pie at all.

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Reviewer:

cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

Reviewed: Mar. 3, 2011

This was an excellent garonla recipe. I like the fact that is didn't have oil but applesauce. I made this recipe plain by omitting the nuts and raisins. My kids love it plain. We put this garonla with yogurt and fresh fruit or we munch on it just by itself. The first time I made it, I did bake it for an hour but I think that was too long as the garonla hardened even more once it was cooling, I will try 45 mintues next time. Overall great garonla!

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Reviewer:

Makeabil

Reviewed: Feb. 16, 2011

This is a pretty good recipe for a reduced fat granola. Love the pecans! Not the nut once commonly sees in granola. I use this granola on yogurt to make it more palatable - does the trick.

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