’Tis the Pumpkin season and I couldn’t be more happier about it! Fall is one of my most favorite times of year. I think my insides thrive during Summer and Fall. I am one that stands alongside the many who are obsessed with pumpkin spice flavored everything. I know there are a ton of people who can’t stand it, like my husband. To which I say, the more for me!
It is the start of a new week, (can you believe we are smack dab in the middle of September already?) and I wanted to share with you a granola recipe. It is, of course, pumpkin granola! This recipe highlights all the good of Fall with its warm spice and a hint of pumpkin. I love sharing recipes like granola at the start of the week because they can be made in minutes with little ingredients. I always make a batch on Sunday or Monday and enjoy it various ways through out the week. Granola adds great flavor and texture to yogurts and fruits. I even like adding a hearty helping to a bowl and adding almond milk to, it much like cereal. Adding granola on top of smoothies also gives a great crunch and makes it more filling. On the weekends we like sprinkling some granola onto our pancakes or waffles. Last but certainly not least, granola (especially this recipe below) tastes perfect just on its own!
Happy Fall Friends!
What You Need; 3 cups rolled oats, 1 cup chopped unsalted pecans, 1/2 cup unsalted pumpkin seeds, 1/2 cup sliced almonds, 3 tablespoons brown sugar, 1/3 cup maple syrup, pinch of salt, 1 teaspoon cinnamon, 1/4 cup coconut oil, 1/2 cup pumpkin puree
What You Do; In a small sauce pan on low heat stir together the pumpkin puree, maple syrup, coconut oil, salt and cinnamon. Stir together until the sugar melts smooth and everything comes together. In a large bowl add in all your oats, pecans and pumpkin seeds. Slowly add in your pumpkin puree mixture into your oat mixture. With a wooden spoon mix together until everything is coated in the pumpkin puree mixture. Line a baking sheet with parchment paper. Spread your granola mixture evenly on the baking sheet. Bake at 350 degrees for about 20-25 minutes or until things start to look golden and toasted. Once baked, leave the granola on the baking to cool. Once the granola is cool, break it up into pieces. Store in an air tight container for up to two weeks!
Photos by Lily Ro Photography