And we’re off to the races, kids! The first of what I’m sure will be many, pumpkin-centric recipes. I don’t post many sweet or baked goods recipes, so I thought I’d throw you all off on this fine Thursday, with something completely out of the norm, with this Pumpkin Breakfast Granola!
I’m a big fan of granola in the morning, or really anytime I need a quick snack. This recipe is the perfect balance of salty and sweet, and is perfect with fresh fruit, yoghurt, or just simple, plain-old milk. YUM!
Pumpkin Breakfast Granola.
Yield: Approx. 4 1/2 cups
- 3 cups old fashioned quick oats
- 1/2 cup cashews, chopped (salted or unsalted – I used salted)
- 3/4 cup sunflower seeds (toasted, unsalted)
- 1/2 cup pumpkin (from a can)
- 1/2 cup vegetable oil (you can substitute coconut or olive oil)
- 1/2 cup maple syrup
- 1 1/2 Tbsp coarse salt
- 1 tsp ground cinnamon
- Sprinkle of sugar, for finishing
Preheat oven to 350 F.
In a large bowl, mix together dry ingredients. In a smaller bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients, and stir to combine.
Spread the granola over a parchment or aluminum foil lined baking sheet. Bake for 15 minutes, remove from oven to toss the granola, and return to the oven for another 15 minutes.
Remove from the oven, and let cool. (At this point, I sprinkled about a Tbsp of sugar over top, bu this is optional). It will crisp up as it cools.
Store in an air-tight container for up to a 10 days.
Pro-Tip: I divide my granola into 250 mL mason jars, and toss one in my purse before heading out to work in the morning. Breakfast on the go, never looked so easy AND delicious!