There are certain foods which I seem to forget about for a while, then I remember them suddenly. And as I eat said food, I kick myself as I wonder why I don’t make it more often. Like, every day, for example.
My Spicy Baked Zucchini Sticks are a perfect example of this. They are among the most popular recipes on this blog, and for very good reason. And I often forget that I’ve got such a delicious and easy recipe in my repertoire. Then I make them, and I get all confused as to why I haven’t been making them daily since the day I came up with the recipe.
Well, it turns out that homemade granola is another such example. I’ve made homemade granola plenty of times in the past, and totally enjoyed it every time. But then, for some inexplicable reason, I kind of didn’t think about homemade granola. For like, a million years. And then the other day I started wondering what to have for a healthful breakfast when I reached the point where I couldn’t possibly think about another bowl of Kashi Go Lean. And in a flash, I was all “oh hey I am gonna make granola.” And then, because it’s fall and I adore all fall flavors, I got all “oh hey, I am going to make pumpkin granola!” And then, of course, the maple, pecans, spices and the rest of the glorious stuff came together, and here we are. A five minute prep time for a breakfast that tastes good, and is good for you.
If you weren’t convinced yet, I would like you to stop for a minute, close your eyes, and imagine how good this smells while baking. Can’t quite imagine it? Well make this, and you won’t have to.
Maple Pumpkin Granola
4 cups old fashioned oatmeal
1 cup chopped pecans
1/4 cup sunflower seeds
1/2 cup craisins
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/3 cup sugar, brown sugar, splenda (8 packets), xylitol, or the dry sweetener of your choice
1/2 cup natural (unsweetened) applesauce
1/2 cup pumpkin puree
1/4 cup pure maple syrup (not pancake syrup!)
2 Tablespoons canola oil
Preheat oven to 350. Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl, combine all of the dry ingredients. Add the applesauce, pumpkin puree, maple syrup and oil and toss until everything is evenly coated.
Spread the mixture over the two prepared cookie sheets. (Don’t crowd the pan or it won’t cook nicely.) Bake at 350 for about 30-35 minutes, stirring every ten minutes, until the mixture no longer appears wet. Be careful not to let it burn!
Remove from oven and cool completely, then store in an airtight container.
Love pumpkin? Try these other delicious pumpkin recipes:
Thanks for stopping by folks! Come back soon, I have some delicious desserts and great new sides to share…plus some cookbook reviews! You don’t want to miss it! PS – do you follow my page on Facebook yet? If not, you totally should. -Miriam