I’m so happy that it’s beginning to feel like fall, the mornings are a bit chilly but the daytime is still warm enough to be outside without having to worry about too many layers. I also love that Autumn means I can break out the pumpkin puree and spices and bake things that leave the house smelling amazing and the tummies feeling full and happy 🙂
I’ve been using a lot of recipes that I find through Pinterest lately. If you’re not familiar with pinterest you should check it out, it allows you to add a button to your task bar so when you stumble onto something great on a blog or website you can “pin it” to your bulletin board making it so easy to return to the original source. You can also share your bulletin boards with friends and follow the boards of your friends! It really eats up a lot of my spare time when I should be cleaning bathrooms and doing laundry!
I was searching pumpkin recipes on Pinterest and found this recipe for pumpkin granola from Two peas and their pod It’s really delicious, like a crunchy version of pumpkin pie! I enjoy it with some greek yogurt for breakfast or with a little bit of warm milk!
I’m on a bit of a pumpkin binge!
- 5 cups rolled oats
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 teaspoon nutmeg
- ¾ tsp. salt
- ¾ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup applesauce
- ¼ cup maple syrup (all out, used agave)
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 1/2 cup pepitas (didn’t have any but I did add slivered almonds)
- I also added some ground flax-seed and a few tbsp of *chia seeds
*chia seeds were added after baking
Preheat oven to 325 degrees and line two cookie sheets with parchment
Combine the oats, nuts and flax-seed (if using) salt and spices together and set aside.
In another bowl, whisk together the pumpkin puree, sugars, apple sauce, maple syrup and vanilla.
Mix the wet ingredients into the dry ingredients until everything is evenly coated.
Bake for 20 minutes, then remove from the oven and give the mixture a bit of a toss around the pan before returning to bake for an additional 20-30 minutes or until golden brown and crisp.
Toss the dried cranberries, pepitas and chia seeds.
Store in an airtight container.