It’s October, going on November and we are still all about those Pumpkins! I know some people get pumpkin'ed out but not me or my crew. Pumpkin forever (okay till mid-December at least). Here is one of my favorite recipes using pumpkin. It’s a great recipe to have the kid’s help you with – they love whisking and mixing! This makes the perfect addition to yogurt or a bowl of fruit. It make a great snack or post-workout treat. Did I mention it makes a fun little crunch topping for your pumpkin pie (might come in handy next month)...
Caramel Pumpkin Granola
3 tbsp pure Maple Syrup
1 tbsp Coconut Sugar or Brown Sugar
3/4 cup pure Pumpkin Puree (canned or homemade)
1 tbsp Coconut Oil
2 tsp pure Vanilla
1 tsp Pumpkin Pie Spice
3 cups uncooked Oats (I use Gluten Free)
1/2 cup sliced Almonds (substitute sunflower seeds for a nut-free version)
1/4 cup Pumpkin Seeds
1/2 cup Pecans, chopped (substitute sunflower seeds for a nut-free version)
1 tbsp Chia Seeds
3/4 cup dried Cranberries
Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper (this makes clean up a breeze). In large glass bowl add maple syrup, sugar. pumpkin, coconut oil, vanilla and spice. Microwave for 35-40 seconds on high (or you can warm in a pan on the stove – 3-5 minutes on medium high heat). Whisk until they are well blended and all of the coconut oil has melted into the mixture. Add the remaining ingredients and gently stir until well combined. Spread the granola out on the baking sheets, cover with foil and bake for 20 minutes. Remove the foil, stir the granola around and bake for another 5-10 minutes. Allow to cool and enjoy! Store in an airtight container for up to 2 weeks.