Those who know me know I’m OBSESSED with Fall. I get excited for college football games, the beginning of months ending in “-ber” and anything and everything to do with pumpkin. It’s still a little early for ripe fresh pumpkins, but September 1st is the day I pull out the Pumpkin Pie Spice and start finding excuses to cook with it. This year, I made Pumpkin Spice Granola, and let me tell you, it is HEAVENLY! It is gluten-free (as long as you use GF oats), but not grain-free, so I consider it more of a treat than a health food. It does have honey in it, so if you have tiny people under a year old, you may not want to share. My tiny will be one next week (sniff sniff!) so I let her have small amounts of foods that contain cooked honey. This granola was definitely a favorite!
Another thing I’m obsessed with: mason jars! I save old honey/salsa/pickle jars for stuff just as this, as well as buy canning jars for preserving goodies from the garden. I try to use the least amount of plastic in my kitchen that I can get away with, and jars really help with storage solutions, because as much as I love it, Pyrex isn’t always the answer.
My favorite way to eat granola is over a bowl of Greek Gods yogurt. I recently discovered a new flavor: honey salted caramel. Needless to say it has earned a permanent spot in my fridge.
This granola screamed to be enjoyed with a bowl of it. Especially since I had a handful of salted pistachios in it. The only thing that can improve a sweet and salty treat is by adding more sweet and salty. Well dried cranberries probably would have improved it too, but I didn’t have any. You know how it works around here: we buy what’s on sale and make do with what we have!
Anyway, on to the recipe:
You will need:
- 4 cups old-fashioned oats
- 1 cup nuts (I used salted pistachios and raw pecans)
- 1/2 cup ground flax seed (This is a good deal)
- 1/4 cup coconut sugar (This is a good deal)
- 1/2 tbsp. pumpkin pie spice
- 1/3 cup honey
- 1/3 cup melted coconut oil (Get it here)
- 1/2 tsp. vanilla (I only use Watkins!)
- optional: 1/2 cup dried fruit of choice
What to do:
- Preheat oven to 300.
- Mix dry ingredients.
- In a separate bowl, mix wet ingredients.
- Combine ingredients and stir until oats and nuts are covered.
- Spread on a parchment-lined baking sheet and bake for 30 minutes, stirring every 10 minutes.
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