Well, I survived the fall semester of my second year (P2) of pharmacy school! And you better believe I’ve been busy in the kitchen since I finished! With the holidays coming, I’ve been trying to round up all my goodies as quickly as I can while still trying to keep my kitchen from looking like a tornado (or a snowstorm of powdered sugar) went through it. So far, so good. But I still have a few recipes to go..
I won’t be sharing any of the goodies I made for Christmas until after Christmas so I don’t spoil the surprise, but I do have some recipes that can help you out if you are at a loss when figuring out last minute gifts! This granola recipe is great for a last minute gift – it’s quick and easy to make, you probably have most of the ingredients, and it’s delicious! My sister, Lauren, requested granola for her birthday (which was in October), and so I took two kinds home to her over Thanksgiving, since I wasn’t home before that. I chose the pumpkin spice because I had some leftover pumpkin in the fridge that I wanted to get rid of.
The pumpkin spice is rather subtle in this, so if you’re really into it, up the pumpkin pie spice to 3 teaspoons instead of the 1 1/2. I liked it just how it was – not too overpowering so I could combine it with some fruity greek yogurt.
With granola, I like mixing it in with my yogurt, having it with some milk as cereal, or just eating it by the handful. What’s your favorite way to eat yogurt?
Pumpkin Spice Granola
4 cups old-fashioned oats
1/2 cup unsweetened coconut
1 cup nuts, chopped (I used almonds and walnuts)
1/2 cup pepitas (pumpkin seeds)
1 1/2 t pumpkin pie spice
1/2 t cinnamon
1/4 t salt
1/3 cup coconut sugar (or brown sugar)
2/3 cup pumpkin puree
1/4 cup honey
1/4 cup water
2 T coconut oil (or butter)
1 t vanilla
Preheat oven to 350ºF. Combine oats, coconut, nuts/pepitas, pumpkin pie spice, cinnamon, and salt in a large bowl. Combine pumpkin, water, honey, coconut sugar, vanilla, and coconut oil in a small sauce pan, and bring to a boil over medium heat. Pour the boiling mixture over the dry mix, and stir until evenly coated. Spread out onto a parchment lined baking sheet and bake for about 25 minutes, stirring halfway through.
Store in an airtight container.
*If you’d like to add any dried fruits, add up to 1 cup after baking.