Pumpkin Granola

Pumpkin Granola 5

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.
Pumpkin Granola 3 Pumpkin Granola 1Pumpkin Granola ParfaitPumpkin Granola Cereal 1 Pumpkin Granola CerealPumpkin Granola 6

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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:

  1. Preheat oven to 325˚. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, mix together your oats, pecans, pepitas and spices. Stir.
  3. In a smaller bowl, combine your maple syrup, coconut oil & pumpkin puree. Whisk together until it is well combined.
  4. 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.
  5. Bake for 25-35 minutes, checking and stirring every 10 minutes to assure that your granola does not burn and will brown evenly.
  6. 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.
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Pumpkin Pie Cinnamon Rolls

PP CRIt’s been pumpkin-palooza around here recently. There are a lot of pumpkin sweet rolls recipes floating around, so I decided to try these out Saturday morning. These were DIVINE. The best part-these are so easy to make!! Such a festive twist on our favorite breakfast food. Perfect for a fall weekend morning! One of the ways I adapted the original recipe is by cutting down on the filling because I thought that too much filling made the rolls gloopy-not ideal. I can’t wait to make these yummy rolls again!PP Cinnamon Roll

PP Cinn Roll

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Recipe for Pumpkin Pie Cinnamon Rolls

adapted from here.

What you need:

  • one roll of crescent rolls

for filling:

  • 3/4 cup pumpkin puree
  • 1/3 cup coconut palm sugar (you can substitute brown sugar here if that’s what you have on hand)
  • 3 tablespoons white sugar
  • 1/2 teaspoon cinnamon
  • dash of ginger

for glaze:

  • 3/4 cup powdered sugar
  • 3/4 tablespoon milk
  • 1 tablespoon butter melted
  • 1/4 teaspoon cinnamon

What to do:

  1. Preheat oven to 350˚
  2. Unroll crescent rolls and press all the seams together so you have a rectangle.
  3. Mix together all the ingredients for the filling. Spread a THIN layer on your crescent rectangle. You may have some filling left. Do not get overzealous with your filling. It makes the rolls goopy if you add too much filling-not yummy. You should be able to see the crescent roll through your filling layer.
  4. Roll up the dough starting with the short end of your rectangle. Cut roll into about 8 pieces. Place rolls into a greased round pan.
  5. Bake for 22-28 minutes or until browned. While baking, whisk together glaze ingredients until smooth. Once rolls are done, let cool for a few minutes then cover with glaze.

Maple Granola

Maple GranolaImage

One of my best friends, Anna Claire, gave me this cookbook for my birthday last year:Image

I’ve tried several recipes from this book and they are all SO good! I’ve adapted her granola recipe a couple of different times and they are all delicious! My latest twist is using hazelnuts instead of walnuts. It also freezes well if you want to make it in bulk! Here’s what you do:

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Preheat your oven to 300 degrees. Combine all the ingredients but the egg white and dried fruit into a large bowl, and mix to coat evenly. Image

Whisk egg white in a separate bowl until frothy. Stir into granola mixture until evenly distributed.

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This stuff smells good y’all!Image

Spread onto a parchment-lined making sheet and bake for 45-55 minutes. Image

Half-way through cook time, flip the granola with a large spatula. Image

YUM! My house always smells amazing after cooking this! Once completely cool, sprinkle in dried fruit (I used blueberries), and store in an airtight container. Image

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Divine!

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Enjoy!

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Recipe

What you need:

  • 3 cups old-fashioned rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 cup hazelnuts, chopped
  • 1/4 cup toasted wheat germ
  • 2 tablespoons olive oil
  • 1/2 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 large egg white
  • 1 1/2 cups dried fruit (I used blueberries)

What to do:

  1. Preheat oven to 300 degrees. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly.
  2. Whisk the eft white in a separate bowl until frothy. Stir into granola mixture evenly.
  3. Spread it on a parchment-lined baking sheet. Bake for 45-55 minutes, flip half-way through baking time to ensure even cooking.
  4. Once cooked evenly, remove from oven  and let cool completely. Once cooled, sprinkle in dried fruit and keep in airtight container.