It’s October which means one thing- pumpkins, pumpkins and more pumpkins! Now is a great time to expose and explore all the glorious things to do with your pumpkins! We thought we would start with a delicious
Pumpkin Maple Pecan Granola. This recipe can use your pumpkin seeds from your carvings, only requires 9 ingredients, and best yet, is full of protein, heathy fats, and fiber.
Here is what you will need:
- 3 cups rolled oats
- 1 1/4 cups raw pecans
- 1/3 cup raw pumpkin seeds
- 3 Tbsp sugar
- ¼ tsp of sea salt
- 3/4 tsp pumpkin pie spice
- 1/4 cup coconut or olive oil
- 1/3 cup maple syrup (can substitute agave or honey if preferred)
- 1/3 cup pumpkin puree
Instructions:
- Preheat oven to 340* F.
- Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix.
- Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Once the granola is golden brown (usually about 25 minutes), remove from the oven and let it cool completely. It will become crisp as it cools.
- Transfer to an airtight container.
Your delicious granola should keep for a couple weeks. You can enjoy as a cereal, over yogurt, or by itself as a snack. Enjoy!
Interested in donating some of these ingredients or starting a food drive for Manna this holiday season? Check out our website,
www.mannaconejo.org to get involved.
This recipe was originally written about by the Minimalist Baker. Find the original recipe here, http://minimalistbaker.com/pumpkin-maple-pecan-granola/
