Yay! It’s Wednesday afternoon…the happiest time of the week for me these days! No homework to worry about…just a couple more days at the office….then party time.
There was talk of heading to trivia tonight…but thankfully I think it’s a no-go. I realize that sentence makes no sense. You’re missing some important information.
The premieres of How I Met Your Mother and New Girl are waiting patiently on my DVR.
Make sense now?
Since I’m known for my flawless transitions….
Today I want to share a recipe with you guys for something I’ve been eating all week: pumpkin crunch granola! This stuff is so good, super festive and perfect for the season. It was actually my first experience cooking with pumpkin seeds. I was skeptical..but they toasted perfectly! Transforming from a sort of sickly, pale green color, to a nice toasty, golden brown, see?
Pumpkin Crunch Granola
Adapted slightly from Eat, Live, Run. Serves 10.
For the Spice Mix:
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp allspice
For Candied Pumpkin Seeds:
2/3 cup pepitas (pumpkin seeds, raw)
1/2 tbsp butter
2 tbsp honey
1 tsp brown sugar
1/2 tsp spice mix
pinch of salt
2 cups old fashioned oats
remaining spice mix
1/2 cup maple syrup (I used a maple/agave mix)
1 1/2 tbsp coconut oil
1/2 tsp salt
1. Mix together all spice mix ingredients in a small bowl and set aside.
2. Preheat the oven to 325 degrees.
3. Reserve 1/2 tsp of the spice mix for use later.
4. Place the oats, along with the remaining spice mix and salt, in a large bowl. Mix well.
5. Melt the coconut oil with the maple syrup in a microwave safe bowl, for about 1-2 minutes in 30 second intervals until the coconut oil is completely melted.
6. Pour the hot syrup mixture over the oats, and mix well.
7. Spread on a baking sheet lined with parchment paper, and bake for about 25 minutes, stirring every 5-10 minutes.
8. While the granola is in the oven, get started on your pumpkin seeds. Melt the butter in a skillet set over medium high heat.
9. Add the pumpkin seeds and the 1/2 tsp of the spice mix that you reserved. Toast seeds, stirring constantly, until golden brown.
10. Add honey and brown sugar to the pumpkin seeds and continue to cook while stirring for another two minutes.
11. Carefully transfer and spread out candied seeds on a parchment paper lined baking sheet. Let cool, until no longer sticky. Break seeds up with a spatula (or clean hands) to avoid sticking and set aside.
12. When granola is done, remove from the oven and let cool. Place cooled granola in a large bowl with the candied pumpkin seeds and toss well so everything is incorporated.
13. Enjoy with some vanilla yogurt, on top of some oatmeal, with milk, or by the handful!
This recipe came together super fast (as most granolas do….seriously, if you haven’t made your own yet, get on that because it’s very easy and 100% worth it). Once I got over my slight fear of working with the pumpkin seeds, it was super easy too! A short list of ingredients is always a good thing. The only ingredient I had to pick up was the seeds, so I grabbed them from the bulk section of the super market. I love doing this because that way I get exactly what I need and I don’t need to stress out over how to use the rest of my pumpkin seeds.
Yes, that’s the type of thing I’d stress out about. Be glad you’re not me.
Questions: Have you guys made your own granola yet? Do you have a favorite eating season? I debated whether mine is summer…it’s a close second in my book but I love baking too much to choose summer