Like I told you last week, from now until Thanksgiving, pumpkin is my jam and my oven is hot! Pumpkin for everyone!
I am loving this granola lately and added it to my Meal Prep over the past few weeks.
My favorite way of eating, besides by the handful, is with fresh, homemade almond milk (recipe next week) with a drizzle of maple syrup or honey.
Hmm...fall, I love you.
Serving size is about 1/2 cup
2 cups old fashioned oats
1/2 cup chopped walnuts (sub pecans or almonds)
3 tablespoons of sesame seeds
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/3 cup pureed pumpkin
2 tablespoon coconut oil, melted
4 tablespoon maple syrup
1/3 cup golden raisins
1/4 cup pepita seeds
1/3 cup unsweetened coconut flakes
Preheat your oven to 325 degrees. Combine the oats, walnuts, sesame seeds, pumpkin pie spice and salt in a medium size bowl and set aside. In a small bowl, mix together the pumpkin puree, coconut oil, and maple syrup until well combined. Add the pumpkin mixture to the oats and stir until everything is well coated. Spread evenly on a baking sheet lined with parchment paper and bake for 35 minutes, turning the oats at about the 15 minute mark to make sure everything cooks evenly. At 35 minutes, add the coconut flakes until they are browned at the edges, about 3-5 minutes. They can brown fast, so stay close to the oven and watch them. Once they are browned, take everything out of the oven and cool for about 10 minutes. toss the pepita seeds and raisins and enjoy!