Pumpkin Granola
Gooooood Morning!!!!
When I woke up this morning I checked my Weather Channel App to figure out what I should wear on my run and was SHOCKED when this was staring back at me! Yes, I like fall but this feels more like winter. Here’s hoping it will warm up later in the day.
In the mean time lets warm-up with some crunchy pumpkin granola, shall we?
Fall is in full force here in New England, the air is crisp, the leaves are all shades of red, orange and yellow and everything is pumpkin flavored!
Henri doesn’t really share my love of pumpkin. Sometimes this makes me sad because he just doesn’t understand it’s deliciousness, but other times I love this about him because when I make a big batch of something like pumpkin granola I KNOW that I won’t have to fight him for the good stuff. 😉
This granola is the perfect combination of crunchy, nutty, spicy, and pumpkin-y and is REALLY easy to make! I like to whip up a batch on the weekend and have it on hand for those mornings that I’m in a rush to get to work, which to be honest is every morning!).
If you’re in one of those parts of the country that is currently having a crazy heat wave (I’m looking at you California) this would be great served over vanilla greek yogurt, heck it would probably be AMAZING with that pumpkin Chobani I’ve seen floating around! BUT my current favorite is to pour warm milk over it and letting it sit for a bit. It maintains that crisp while filling my belly with an oatmeal like warmth and fullness.
I highly recommend that you whip up a batch of this pumpkin goodness ASAP! You can thank me later. 😉
- 3 cups old fashioned oats
- 1/3 cup pumpkin seeds
- 1/3 cup craisins
- 2/3 cup unsweetened coconut flakes
- 1 cup walnuts, chopped
- 2 TBSP brown sugar
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/4 cup butter
- 1/3 cup canned pumpkin
- 1/3 cup honey
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the first eight ingredients (oats through pumpkin pie spice) and mix until well combined.
- Melt butter in a small saucepan over medium heat.
- Whisk pumpkin and honey into the melted butter and cook for 1-2 minutes, whisking from time to time.
- Pour pumpkin mixture over oats and mix with a wooden spoon until oats are evenly coated.
- Spread oats evenly on two baking sheets and bake at 350 for 20-25 minutes. Halfway through baking rotate pans in the oven and stir the oats a little.
- Let cool before serving.
- If not eating immediately, wait until completely cooled and store in an airtight container.