It sure is dearest Whole Foods, it sure is!
This sign greeted me today as I walked into the grocery store and inspired me to make something “fall-ish.” And what better food to represent fall than pumpkin!
So today we will be making Pumpkin Coconut Granola!
Granola truly is pretty simple to make. And homemade granola is 100 times tastier and better for you than the sugar-overloaded-processed-store-bought brands.
I love a good bowl of coconut yogurt topped with homemade granola and freshberries! It is the perfect pre and/or post run fuel!
The best part about making your own granola is that you really can doctor it to your own personal preference! There are endless variations you can play with to find your perfect granola. Experiment with different nuts, seeds, dried fruits, and sweeteners. I made my granola this way because these were the things I already had around the kitchen. If I had almonds and flax seed I probably would have added that too! If you don’t like coconut, then don’t add coconut. Take this recipe and make it your own. Get creative!
| Pumpkin & Coconut Granola
Ingredients:1/4 – 1/3 cup pumpkin puree(fresh is best but canned works just fine) 1/3 cup maple syrup (grade B is best, honey or agave will also work) 1//4 cup coconut oil 1 tsp cinnamon 1 tsp pumpkin pie spice 1 tsp vanilla 1 pinch of sea salt 1 cup chopped pecans 1 cup coconut chips ½ cup pepitas ¼ cup dried cranberries ¼ cup dried apricots 1/3 cup chia seeds 2 cups Rolled Oats (I used these GF oats)
Preheat oven to 315ºF In a small bowl mix the pumpkin, maple syrup, coconut oil, and spices.
In the baking pan combine all the dry ingredients.
Spread out in the baking pan. Bake at 315 for 20min, take it out and stir the granola, then bake for another 12-18min. Let the granola cool completely then put on top of yogurt, ice cream, mix with milk, or just enjoy it plain. |
What do you put in your granola? Comment below and let me know.
