- How did it get to be nearly Thanksgiving? I started this post, or at least the initial inspiration for this post, a year ago when it was just a few weeks away from Thanksgiving 2018. And here we are. A mere two-ish weeks away from Thanksgiving 2019.
- So, before everything turns to the Peppermint Things, I am going to sneak in a Pumpkin Thing. And a Granola Thing, because in the years I've been writing this blog, how have I not shared a granola recipe??? It's so gloriously adaptable. Make it your way and you have no excuse to skip breakfast. It's healthy-ish. Add milk and you've got a lovely cereal. Add yogurt, a drizzle of honey, and some fruit and you have a Breakfast of Champions.
- You can easily half this recipe as I initially made it to take to the neighborhood produce exchange that I never made it to. Or just keep the amounts as is and gift everyone at your Thanksgiving dinner to a take home treat.
6 cups rolled oats
1 cup pepitas
1 cup sunflower seeds
1 cup sliced almonds
1 1/2 cups unsweetened, shredded coconut
1 1/4 cup maple syrup
1 cup canola oil
1 cups packed dark brown sugar
1 cup pumpkin puree (not pie filling)
1 tbsp pumpkin pie spice
1 tbsp pumpkin pie spice
Kosher salt, a generous pinch
Pre-heat oven to 350 degrees. In a large mixing bowl, add rolled oats, pepitas, sunflower seeds, almonds, and coconut. Mix well. Gradually add maple syrup and canola oil. Mix well to incorporate liquids into dry ingredients. Once mixed, add brown sugar, pumpkin puree, and pumpkin pie spice (or your own combination of cinnamon, nutmeg, clove, and ginger). Add salt to taste.
Split granola mixture between two parchment lined cookie sheets and bake on separate racks in oven. Bake for 50-60 minutes. Halfway through bake time, be sure to turn granola and rotate cookie sheets. Remove from oven when granola is golden brown. Allow to cool completely before storing in airtight containers. Will last for at least two weeks.
Pre-heat oven to 350 degrees. In a large mixing bowl, add rolled oats, pepitas, sunflower seeds, almonds, and coconut. Mix well. Gradually add maple syrup and canola oil. Mix well to incorporate liquids into dry ingredients. Once mixed, add brown sugar, pumpkin puree, and pumpkin pie spice (or your own combination of cinnamon, nutmeg, clove, and ginger). Add salt to taste.
Split granola mixture between two parchment lined cookie sheets and bake on separate racks in oven. Bake for 50-60 minutes. Halfway through bake time, be sure to turn granola and rotate cookie sheets. Remove from oven when granola is golden brown. Allow to cool completely before storing in airtight containers. Will last for at least two weeks.
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