Tag Archives: Granola

Pumpkin Granola Recipe

I hope everyone had a great weekend! Mine was jam-packed with fun activities. Friday night Heather and I got dinner at our favorite Mexican restaurant then went to see The Mortal Instruments. Heather was a big fan of the books, which I’ve never read, but I thought the movie was pretty good. Saturday morning we went to Body Pump where I managed to stay up on my toes for all 10 push-ups in the shoulder track! 🙂 They weren’t full-on 90 degree “real woman” push-ups though so I’m not counting it as something I can cross off my bucket list just yet!

On Saturday, we went to the Toby Keith concert and had absolutely beautiful weather. Toby Keith is one of my all-time favorite performers to see in concert. He just puts on such a show, and you really can’t compete with someone who’s been making hits for 20-ish years. Heather and I did lots of dancing, and really enjoyed ourselves.

On Saturday I also decided to make some more granola (because I ran out) and decided to make a pumpkin version to celebrate the fact that I found canned pumpkin in the grocery store! I used the same basic recipe as before, but changed it up a little to accommodate the pumpkin and the pumpkin pie spices. It turned out delicious! It’s a different type of granola than my last recipe though. The last recipe was very crisp and not very clumpy – but this version has a lot more chunks and the chunks are crisp on the outside but chewy in the center, because of the pumpkin. I think it’s a delicious new texture for granola!

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Pumpkin Pie Granola
Makes 5 1/2 cups.

    – 4 1/2 cups oats
    – 1 cup pecan bits, or chopped pecans (optional – but they just seem to go with pumpkin to me!)
    – 1 tablespoon cinnamon
    – 1 teaspoon ground cloves
    – 2 teaspoons ground nutmeg
    – 1 teaspoon kosher salt
    – 1/2 cup coconut oil, melted
    – 1 can pumpkin puree
    – 3 tablespoons honey (or maple syrup or other sweetener)

Mix all ingredients together. I found that because of the pumpkin it takes a while to really get it all incorporated. Spread the mixture onto a greased baking pan (I used coconut oil), breaking up any big chunks as you go. Bake at 350 degrees for 20 minutes, or until crisp.

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I added pecans to this granola because pecans and pumpkin seem to go hand-in-hand to me. I think it’s because every year for Thanksgiving my mom makes a pecan pie (because it’s my stepdad’s favorite) and a pumpkin pie (because it’s my favorite). Either way, it turned out delicious! 🙂

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Weekend Update & Granola Recipe

I hope everyone had a great weekend! The weekends just seem to go by faster and faster every week. This weekend was really calm and relaxing for me. In true introvert fashion, I spent the entire weekend by myself (other than the workout classes I took at the gym). It was so refreshing!

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On Saturday morning I went to Body Pump. I’m loving the new releases! The tricep track is really hard, but it’s exactly what I need since I feel like the triceps are the weakest part of my arms. Saturday afternoon, I took myself to see ‘The Way Way Back’ in theaters (another very introvert-y thing to do). The movie was excellent! I’m a huge Sam Rockwell fan and the movie was very charming. There’s just no other word for it. Saturday night dinner was one of my favorites – tandoori chicken, naan bread, tabbouleh and hummus. Yum.

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Sunday was one of those productive days where I got a bunch of little things done that I’ve been meaning to do for a while. A few months ago, I got an old drawing of mine from art class framed and I’ve been meaning to hang it up but I discovered that Michael’s had put the bracket on the back on upside-down. I finally took the picture back to Michael’s to have the hanger fixed and ‘ta-da!’, hung it on the wall.

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This literally took me 5 minutes. I can’t believe I put it off for so long. I also hung up a hook from West Elm that I’ve also been meaning to hang up for like 6 months. I’m using it to hold my gym/yoga bags by the door. Isn’t it cute? It’s an elephant!

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While I was grocery shopping on Saturday (it was a very small, quick trip in accordance with my August goal of eating the food that’s already in my house) I spotted some granola that looked absolutely delicious! But I know that store-bought granola can be really high in sugar (plus I’m not supposed to be buying extra grocery items) so I resisted the urge. Later that night, I did some Google-ing/Pinterest-ing and discovered that granola is super easy to make! So I decided to make my own.

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Turns out it’s as easy as mixing together some oats,

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Some nuts,

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Cinnamon (optional), vanilla, salt (gotta love salty-sweet!), coconut oil, and maple syrup.

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Spread the whole mixture on a sheet pan and toast in the oven for 20 minutes, stirring halfway through.

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Let it cool and store in an airtight container. I stored mine in this awesome glass jar I picked up at IKEA (really cheap!). It’s delicious, so easy, and along with some Greek yogurt will definitely be my go-to snack this week!

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This recipe is super easy to customize with your favorite nuts/seeds/flavors. Change out the walnuts for any nuts you like (if you want to use seeds add them in for the last few minutes of roasting or they could burn). You can also use honey instead of the maple syrup but I wanted that maple-y flavor! 🙂

Maple Walnut Granola
Makes 5 cups.

    – 4 cups oats
    – 1 cup walnuts, chopped
    – 1 tablespoon cinnamon
    – 2 teaspoons vanilla extract
    – 1 teaspoon salt
    – ½ cup coconut oil, melted
    – ½ cup maple syrup

Combine all ingredients and spread on a sheet pan. Roast in a 325 degree oven for 20 minutes, stirring halfway through. Keep an eye on the granola during the last 5 minutes or so – it browns quickly! I ended up pulling mine after about 17 minutes.

I hope everyone’s week is off to a great start!