The past few weekends, I’ve been waking up significantly earlier than Dan. I don’t know what it is, but I can’t seem to sleep in much anymore! So while he’s been sleeping, I’ve been making huge batches of granola for us to eat throughout the week. Works for me!
I had a bowl of this pumpkin spice granola with some pumpkin spice coffee on both Saturday and Sunday. Pumpkin spice overload? Maybe for some people, but not for me. I’m going to savor pumpkin season while I can.
Pumpkin Spice Granola
5 c rolled oats
1 c pumpkin seeds or pepitas
1/2 c chopped cashews
1 c quinoa, rinsed
1/2 c pumpkin puree
1/2 c maple syrup
1/2 c cashew butter
2 tsp salt
2 tsp cinnamon
1 1/2 tsp nutmeg
Preheat oven to 350*F. Grease a 9″x13″ pan, and pour in the oats, quinoa, seeds and nuts.
In a small saucepan over medium-low heat, mix the pumpkin, syrup, cashew butter, cinnamon and nutmeg. Stir until everything is well-blended, with no pumpkin or cashew butter lumps. *see note below!
Pour over the oats mixture. Stir until all the dry ingredients are well-coated. Top with a sprinkle of salt.
Bake for 30 minutes at 350*F, stirring occasionally.
Note: I think I had too much pumpkin mixture and not enough dry ingredients. Next time, I’ll either add another cup of oats (even more granola!) or cut the pumpkin puree, syrup, and cashew butter down to 1/3 c. each.
Ironically, Heather and I both developed a pumpkin spice granola recipe at the same time, and found out when we were g-chatting later on Saturday. Check out her recipe here!