Today’s a great day! Test is over and Halloween partayyy tomorrow. Last week I made this fall twist on my homemade granola. Y’all, this is like autumn in my mouth. I used pepitas, because they’re green, pretty and super yummy. Am I the only one who didn’t really know what a pepita was? Google informed me that peptitas are pumpkin or some other form of squash seeds! Not sure why they don’t just call them pumpkin/squash seeds…I guess because pepita sounds cooler. This recipe is already vegan and can easily be made gluten-free by substituting GF oats (I just really like my gluten oats). This version of granola is definitely here to stay over the next few months.
Recipe for Pumpkin Granola
adapted from here.
What you need:
- 3 cups old-fashioned oats
- 1/2 cup whole pecans
- 1 cup pepitas
- 1/4 coconut oil, in liquid state*
- 1/2 cup maple syrup
- 3 tsp cinnamon
- dash of ginger
- 1/4 cup pumpkin puree
- 1 cup dried berries
*To liquify your coconut oil, just place the glass jar into a small pot of simmering water. Watch closely, it only takes 3-5 minutes to liquify!
What to do:
- Preheat oven to 325˚. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together your oats, pecans, pepitas and spices. Stir.
- In a smaller bowl, combine your maple syrup, coconut oil & pumpkin puree. Whisk together until it is well combined.
- Pour your wet ingredients into your dry ingredients and stir until your oats mixture is completely coated. Spread out evenly on your parchment lined baking sheet.
- Bake for 25-35 minutes, checking and stirring every 10 minutes to assure that your granola does not burn and will brown evenly.
- It is done when the color turns golden and it is lightly toasted all over. Stir in the raisins to your finished granola. Store in an airtight container.