Ever since I moved out to Wisconsin, I've made an effort to learn how to cook and bake. I try to do one new recipe each week, knowing that sometimes I'll fail, and occasionally it will work out. Lately, I've been trying to find fall recipes that will make my apartment smell delicious. Last week I made the apple pie (ugly, but delicious) and I'm hoping to still make pumpkin bread. My latest venture in baking was a great recipe I found on the Minimalist Baker food blog - a healthy pumpkin maple pecan granola. For starters, I've never made granola before or anything like it. I was really intimidated and was confident it would not turn out. Surprisingly enough, it was super easy, quick, and pretty fool-proof. It was also pretty damn delicious.
The great news is - you won't feel bad about devouring this after you make it. It's pretty darn healthy and full of fiber and healthy fats that will keep you full longer (AKA - the perfect mid-morning and afternoon snack). It's vegan and can easily be made gluten free if you get gluten free oats. Wins all around. I already enjoyed some of mine with vanilla greek yogurt and it was sensational to say the least.
Pumpkin Maple Pecan Granola
Prep Time - 5 min | Cook Time - 25 min
What you need:
- 3 cups rolled oats
- 1 1/4 cups raw pecans
- 1/3 cup raw pepitas
- 3 Tbsp sugar
- ¼ tsp of sea salt
- 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon (I added extra cinnamon from the original recipe)
- 1/4 cup olive oil
- 1/3 cup maple syrup (or honey)
- 1/3 cup pumpkin puree
How to make it:
1. Preheat the oven to 340°. Mix your oats, nuts, seeds, spices, sugar, and salt together in a large mixing bowl.
2. In a small sauce-pan, heat olive oil, pumpkin, and maple syrup on low-medium heat until warmed. Stir with whisk occasionally.
3. Pour heated mixture over large bowl of oat mixture, while stirring quickly with a wooden spoon until all oats are covered.
4. Spread the mixture evenly over two baking sheets and bake for 23-25 minutes. Half way through, rotate the sheets to ensure even cooking. If you like chunky granola, there is no need to stir (I didn't), but if you want smaller pieces, stir at this time as well. Bake until golden brown.
5. After letting cool completely, enjoy with greek yogurt or some almond milk. Store the rest in an air-tight container.
Until next time–