Pumpkin Granola

I can’t even properly express how much I love this recipe.

These are a few of my favorite things: granola, pecans, pumpkin, honey, cinnamon, nutmeg, crunchy things, fall, warmth, food.

girl holding a bowl of granola
Hailey holding the precious bowl of golden goodness.

This recipe provides all of those things. I love it so much that as a write this post, I’m making a second batch. (The first batch was made 2 days ago and it’s already gone). I begrudgingly shared with roommates, neighbors, and friends, and it was unanimously adored. Although it is just one more recipe in a long line of pumpkin-themed dishes, it really is worth a try. I based it off of this recipe from one of my favorite blogs, “Minimalist Baker.” I didn’t feel the need to alter it too much, but I used honey instead of maple syrup (since that’s what I had on hand) and added a couple extra ingredients. Whichever recipe you go with, I am confident you will enjoy.

Here’s how I did it…

Pumpkin Granola

Ingredients:

  • 3 cups rolled oats
  • 1 ¼ cups raw pecans
  • 1/3 cup raw pepitas
  • ¼ tsp of sea salt
  • ¾ tsp pumpkin pie spice
  • ¼ cup coconut oil
  • 1/3 cup honey
  • 1/3 cup pumpkin puree
  • ½ cup dried cranberries
  • 1 tsp. vanilla extract
  • ½ cup chia seeds
  • ½ cup flax seed meal

Directions:

Preheat oven to 340* F. Mix the oats, nuts, seeds, spices, and salt together in a large bowl. In a small saucepan over medium-low heat, warm the coconut oil, honey and pumpkin puree and stir. Take the pan off of the heat and add vanilla. Pour over the dry ingredients and quickly mix with a wooden spoon.

Spread the mixture evenly onto two baking sheets and bake for 10 minutes. Turn the pans and/or switch between the top & bottom racks.

Once the granola is golden brown (about 20 minutes in my oven), remove from oven and let cool completely. Add in dried cranberries and store in an airtight container.

I recommend serving over yogurt or ice cream, but it’s good enough to eat by the handful!

bowl of granola
A bowl full of fall.

This stuff won’t last for very long, so if you have a lot of people coming in & out of your kitchen, I would make a double batch. Once again, this can be totally customized to suit your tastes an preferences. Let me know if you come up with any other additions!

small bowl of granola
This little guy went to the neighbors and lasted about 15 minutes before they needed a refill.

Happy baking!

 

Advertisements

Pumpkin Pancakes for One

coffee, pancakes, on table
Pumpkin pancake breakfast

This morning I went to the late service at church, which gave me some extra time to get ready. I decided to make a special breakfast for myself. I’ve had a can of pumpkin puree sitting in my fridge that I’m trying to use up in as many ways as possible. At this point I have made pumpkin spiced lattes, pumpkin cookies, pumpkin brownies (that were terrible), and pumpkin granola; and it’s still there. AND, as I write this I’m sipping on a warm mug of pumpkin chai tea. It must be fall. (p.s. If you’re sick of pumpkin already, you might want to exit out of the internet and just stay away for the next few weeks.)

Anywho, I’ve been searching for ways to use up this lovely pumpkin, and I wanted breakfast, so obviously my first instinct was pumpkin pancakes. Although I wish I could have made them for my whole apartment, everyone was either gone or leaving in the next five minutes, which meant I was flying solo for breakfast. I did a quick search on google and found this recipe for a single serving of pancakes. game. changer. After a couple adjustments, here’s what I came up with…

meal

Pumpkin Pancakes for One

Ingredients:

  • ¼ cup whole wheat flour
  • 2 tbs. pumpkin puree
  • 1 tsp baking powder
  • 1 tbsp honey
  • 1 tbsp flavorless oil (I used vegetable)
  • ¼ cup almond milk
  • 1 egg
  • ¼ tsp. vanilla extract
  • ¼ tsp. pumpkin spice (or any combination of cinnamon, nutmeg, ginger, and clove)
  • butter (for pan)

*honey & powdered sugar for garnish

Pancakes

Directions:

Whisk together all ingredients in a small bowl. Lightly grease a non-stick pan and heat on medium. Pour ¼ cup of batter into pan and cook until bubbles form on the surface. Flip and cook the other side until lightly browned. Add powdered sugar and/or honey for garnish.

Suggested for serving: pecans, extra cinnamon, whipped cream, and a big mug of coffee. 

This is such a whimsical, and yummy fall breakfast. Obviously it would have been WAY more fun with some friends around, but if you are looking for some one-on-one time and a delightful meal to go along with it, this is for you. The center stayed fluffy with a nice golden brown crust. I mentioned my love of this magical phenomenon with my french toast post. ha… that rhymes. Anyway, when you let the butter brown a bit before adding the batter to the pan, it adds a nutty, warm flavor that makes it taste even more cozy and homey. Man-oh-man, do we have a winner with these pancakes!

I suggest you go out and buy yourself that can of pumpkin puree. Trust me, it’s worth it!

Hope you have a happy and autumnal day!