Seasonal Granola

Still obsessed with all things pumpkin, this easy granola recipe came in handy this weekend. Now I’m stocked for the week ahead!

Pumpkin Granola:
2 cups Rolled Oats (scoop this up from the bulk aisle! Bonus: these are gluten-free!)
1/3 cup Pure Pumpkin Puree
1/2 Agave Nectar or Pure Maple Syrup
1/2 cup Coconut Oil- melted (Place open jar on top of stove while preheating oven!)
1/2 cup chopped Pecans
1/2 cup chopped Pistachios
1/4 cup Sunflower Seeds
1/3 cup Coconut Flakes
1/2 cup Golden Raisins

Preheat oven to 350. In a bowl, bring all ingredients together and mix thoroughly. Evenly spread mixture out on a baking sheet, and bake for 20 minutes until golden-browning occurs. A good gage is to look at the color of your raisins, for they cook fast. If they look really dark like the way mine did- you’re done. Your batch isn’t burnt or ruined! I like my granola on the toastier side so it was perfect for me, but just be vigilant and don’t let it burn too bad… Let cool, then sprinkle atop a little plain goat yogurt and drizzle over some honey for a delicious parfait.

This recipe will fill an 18oz mason jar.. double the batch and make even more to store!

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