pumpkin and maple {and vanilla} granola.

November 19th, 2013

Y’all, that’s a whole lot of yummy. Now is the time where pumpkin  consumption is winding down. Sure, the pinnacle of all pumpkin awesome is Thanksgiving {I love pumpkin pie. And whipped cream. And pie crust.} with pumpkin pie and all. Every time I’m on Pinterest or rounding the corner at Whole Foods or Target there it is looking me right in the face: pumpkin purée. I wanted to finish up the maple syrup we purchased while we were in Vermont and was planning to make some regular old maple granola and somehow I came up with this concoction. And what a joyous coincidence!

Pumpkin-Maple-Granola

I would say I simply adjusted a recipe I found on Pinterest but it wouldn’t be true. I went out on a limb with this one adapting about 4 recipes. For once the toss this in and toss that in philosophy worked for me. I like it!

Here’s what I threw in:
2 1/2 c rolled oats
1tbsp chia seeds
1/2 c raw pumpkin seeds
1/2 c sliced pecans
1/2 c pumpkin purée
1/4 c coconut oil
1/4 packed brown sugar
1 tsp cinnamon
1 tsp vanilla extract
** I have dried cranberries to sprinkle over the top of mine when I eat it but my husband, Paul, isn’t as big of a fan of dried fruit. Just remember, if you’re adding any sort of dried fruit to the mix be sure to do it after you bake your granola.

Directions:

Preheat your even to 350 degrees Farenheit.

Mix the rolled oats, chia seeds, pumpkin seeds, and chopped pecans in a medium sized bowl and set aside. In a large bowl mix the pumpkin, coconut oil, brown sugar, vanilla extract and cinnamon well. Add the dry ingredients to the large bowl and mix very well. At this point I scooped in a spoonful more of pumpkin purée. You don’t need to but the Holy Spirit moved me. {I’m not sure why I typed that but I’m certainly not deleting it.}

Once mixed transfer to a baking sheet lined with parchment paper. I have a track record of my food sticking to baking sheets so I gave the parchment paper a light spray of coconut oil. Spread the granola mixture out evenly onto the sheet. Make sure it isn’t too thick! Unless you like your granola gooey which I’m assuming isn’t the case.

Place your granola in the oven for 15 minutes. After 15 minutes has passed rotate the baking sheet and bake for another 15 minutes. My oven bakes unevenly so this is pretty important. It should start to brown only slightly. Once you pull it out of the oven allow it to sit for at least an hour to harden.

Pumpkin-Maple-Granola-2

Once hardened place in an air tight container. It can be stored this way for up to two weeks. But I’m telling you right now. It’s not going to last for 2 weeks. Especially because Paul can’t keep his paws out of it! He had a minor procedure done on his foot today and is working from home {the first time since I’ve known him!}. Let’s just say he’s been hopping, dragging, and scooting himself to the kitchen to keep digging in. It is a wonder I got any pictures of the goodness!

Happy snacking!

xx

LT

XX Leigh-Taylor