Pumpkin, cinnamon, nutmeg - oh my!
As much as I enjoy the warm weather - my favorite season to cook is the fall. I love making hearty soups, roasting veggies and experimenting with pumpkin! I've done some fun things with pumpkin in the past: made a fun Halloween appetizer, made pasta sauce and, of course, pumpkin pie!
I recently found a recipe for pumpkin granola, and since I normally make my own version, I decided to give this one a try.
I was so pleased with the final product, I think this may be a new go-to recipe for the fall and winter months.
Pumpkin and Fig Granola
adapted from Dr. Ann
1/4 c uncooked quinoa, rinsed and dried
2 c oats
1/4 c honey
1/4 c pure maple syrup
1/2 can pumpkin (save the rest for another batch, smoothies or oatmeal)
1 T coconut oil
1 t vanilla extract
1/4 t nutmeg
1/8 t cloves
2 t cinnamon
1/4 c chia seeds
1/4 c pumpkin seeds
1/4 c sunflower seeds
1/4 c sliced almonds
1/2 c dried figs, chopped
Heat oven to 325 degrees. Place quinoa and oats on a cookie sheet and toast for about 10 minutes.
Meanwhile, heat the honey, maple syrup, pumpkin and coconut oil in a saucepan over medium heat. When everything is heated and combined, add the vanilla and then remove from the heat. Add all of the spices and incorporate well.
In a large mixing bowl, add the chia seeds, pumpkin and sunflower seeds, sliced almonds and figs. Add the toasted oats and quinoa. Fold in the pumpkin mixture until everything is well incorporated. Lower the heat to 200 degrees.
Line your cookie sheet with parchment paper and spread the pumpkin granola evenly. Bake at 200 degrees for 1.5 hours - tossing the granola mixture every 30 minutes, or so, to help it bake evenly.
Let cool and then transfer to an air tight container. Will keep in your pantry for up to a month.