I finally started making my own granola a few months ago. I don't know why I didn't start sooner. It's so simple, affordable, and delicious. Now I know pumpkin is usually associated with fall but I really think it's too good to limit it to just one season. I picked up some Pumpkin Butter from Trader Joe's when Grant and I were down in Palm Springs last October. FYI, it does contain honey so if that's not kosher with you, you can sub canned pumpkin in the recipe.
Trader Joe's is always an essential stop for me whenever I'm in California. What I wouldn't give to have one here in Edmonton. We're entering the 21st century here and will getting a Whole Foods but it's just not the same. Mind you it would probably be too much of a good thing if TJ's was that close. Better to dream about it for a year so it's just that much better when I binge on lemonade and vegan treats.
Anyway, back to the granola. It's a bit sweet and just downright comforting. With a fresh banana and some almond milk it makes the perfect breakfast.
VEGAN PUMPKIN GRANOLA
- 3 cups of rolled oats
- ½ cup sliced almonds
- ½ cup dried cranberries
- ½ cup pumpkin seeds (pepitas)
- ½ cup pumpkin butter*
- ¼ cup coconut oil, melted
- 1/3 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Preheat your oven to 350˚F
- In a large bowl mix together the oats, almonds, cranberries, pumpkin seeds
- In a second bowl, mix all of your wet ingredients and the pumpkin pie spice
- Add your wet ingredients to the oat mixture
- Line a baking sheet with parchment paper and spray with oil
- Spread the mixture on the lined baking sheet
- Bake for 25 minutes or until golden brown. Let cool completely.
- Store in an airtight container. I like to have it with almond milk and a sliced banana.
*If you can't find Pumpkin Butter sub canned pumpkin
Recipe adapted from Minimalist Baker's Healthy Pumpkin Granola.