After talking about making so many pumpkin items, I better get my butt around to actually doing some of them, right? Well, let’s get down to business then. I’ve been searching around for a few other breakfast options, especially ones to take on the go when I have class or work. Chia puddings are good, but they can get old after awhile. I remembered that I had always loved granola and yogurt and actually might have selected my school because they served make-your-own-parfaits. Well, not completely true, but it was a selling point. I could always pick some up from the store, but where’s the fun in that? So, after doing a little web-browsing (of course after I had finished all my studying…) I decided to work off of SkinnyTaste’s version of Pumpkin Granola. I love the way she stored her granola in a mason jar; mine made its way to the cupboard in a good ‘ol tupperware.
Pumpkin Spice Granola
1.5 cup oats
1/4 cup quinoa (uncooked and rinsed…may have skipped the rinsing part)
2 Tbsp flaxseed (suggested use 1/4 ground flaxseeds, but I was winging it)
2 Tbsp chia seed (same idea as above…experiment)
1/4 cup pepitas
1/4 cup walnuts
1/4 cup pecans
1/4 cup almonds
1/3 cup dried cranberries
1/4 cup agave nectar (or Honey or Maple Syrup)
1/4 cup pumpkin puree (not pumpkin pie filling)
1 tsp oil (Coconut Oil)
1 tsp pumpkin pie spice/cinnamon/vanilla (add more to taste)
1. Preheat oven to 325 and line a baking sheet with parchment paper. I’ve made granola in the past and have not used parchment paper, only to find that the granola sticks to the bottom of the pan and actually burns. Not good.
2. Spread the oats and quinoa over the parchment paper and toast in the oven for about 10 minutes.
3. In one bowl, mix together the nuts, flax & chia (Best if the nuts are chopped but preferably not in a blender. Not the most logical but I didn’t have any other resources, so that’s what I was left to and it started to resemble a nut butter mixture)
4. In another bowl, mix the pumpkin, coconut oil, vanilla, cinnamon, and pumpkin pie spice. Add in the nut mixture and oat mixture once it’s out of the oven.
5. Mix together with the agave syrup and spread it out once more over the parchment paper.
6. Place back in the oven for about 20-40 minutes.*
Now, mine turned out very moist, which is surprising since most granolas that I know of are quite crunchy. I’ll have to look into the reasoning behind that and what to do differently for next time. What I think might have been the problem, was that there was too much liquid in the mix. That being said, I set it in the oven for double the amount of time, a total of almost 40 minutes.
Perfect with a glass of milk, sprinkled over frozen yogurt, or swirled in with some greek yogurt. *Correction, after I let the granola sit out a few minutes, it did start to harden up and gain a crunchier texture.