It’s mid-November (although it feels like January here in Wisconsin) and Pumpkins are still in style and living it up in the limelight! 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 week)?! An all around winner of a recipe.
Caramel Pumpkin Granola
3 tbsp pure Maple Syrup
1 tbsp Brown Sugar
1 cup pure Pumpkin Puree (canned or homemade)
1 tbsp Coconut Oil
2 tsp pure Vanilla
3 cups uncooked Oats (I use Gluten Free)
1/2 cup Almonds (substitute sunflower seeds for a nut-free version)
1/2 cup Pistachios, shelled (omit or substitute pumpkin seeds for a nit-free version)
1 tbsp Chia Seeds
1/2 cup dried Cranberries
1/2 cup dried Cherries
2 tbsp Chocolate Chips (optional)
Preheat your oven to 325 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 and vanilla. 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 (except chocolate chips) 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, fold in chocolate chips and enjoy! Store in an airtight container for up to 2 weeks.