- 1 1/2 cup soy milk (any dairy sub works great here, especially the nutty ones like almond, cashew, or hazelnut)
- Cinnamon, salt, nutmeg, clove, ginger to taste
- 1/2 can (about 1/2-3/4 cup) pumpkin puree
- optional 1/4 cup brown sugar**
- 1/3 - 1/2 cup oats
- 1 Handful dried fruit or berries (raisins, dates, prunes, cranberries, blueberries, etc)
- 1/2 Tablespoon sticky sweetener (agave nectar, honey, maple syrup) to bind clumps of granola
- 3-5 crushed crackers (Ritz for a buttery flavor, Graham Crackers for cinnamon, or even vanilla oreos)
- In a medium saucepan stir in milk and spices, then turn on the heat to medium high until it starts to boil. This takes about 2 minutes.
- Stir in pumpkin puree until a smooth frothy liquid starts to foam up in the pot.
- Reduce heat to medium and whisk occasionally until broth thickens into a thick tomato soup consistency, about 5 minutes.
- Combine oats, dried fruit or berries, sweetener, and crackers on a foiled baking sheet.
- Place in preheated oven at 350 degrees F for up to 25 minutes. Stir after every 10 minutes and allow it to cool after browning.
**TIP: You can also do this really quick under the broiler but it tends to burn (ok it didn't burn, it caught on fire) easily, at least for me. Maybe I'm just that hot;)