Monday, September 29, 2014

Pumpkin, Pecan + Pepita Granola

I cannot express how elated I am that pumpkin everything season is finally in full swing. My pinterest board is overflowing with recipe ideas that I have, and I've just been waiting, pet impatiently I will admit, for the time to come when pumpkin was socially acceptable. Otherwise, Halloween and pumpkin themed meals would be going on all treat long, and if probably be deemed crazy by my boyfriend, nonetheless my neighbors, family, and coworkers. Today's recipe actually comes from began blogger, the Minimalist Baker, who makes even the sin fullest meals like nachos covered queso, not only healthy, but vegan. This granola is hands down the best I've ever made at home, and couldn't wait to share with you all!

Pumpkin, Pecan + Pepita Granola

  • 3 cups old-fashioned oats (do not use quick/minute oats)
  • 1 1/4 cups halved pecans
  • 1/3 cup raw pepitas
  • 3 tbsp. coconut sugar (or dark brown sugar)
  • 1/4 tsp. sea salt
  • 3/4 tsp. pumpkin pie spice
  • 1/4 cup coconut oil
  • 1/3 cup honey (could also use maple syrup or agave nectar instead)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
Preheat oven to 340 degrees F.

In a large bowl, mix together the oats, pecans, pepitas, sugar, salt, and pumpkin spice. 

In a small saucepan, heat the oil, honey (or substitute), and pumpkin puree over medium heat, whisking together. Once the mixture is combined, pour over the oats and quickly stir together to coat as much of the oat mixture in the pumpkin puree as you can.

Spread evenly onto 2 large non-stick baking sheets, cooking for 12 minutes, then rotating the pans (top to bottom, bottom to top rack), and cook for another 12 minutes; until golden brown. Allow to cool to room temperature before breaking it up into chunks and store the granola in an airtight container for up to 2 weeks.

Serve over greek yogurt, chia seed pudding, or with some almond milk like cereal!

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