PUMPKIN! yup more pumpkin. Sick of me yet? October is about Twilight Zone marathons and Pumpkin in my MOUTH!! wait don’t click out yet!
Y’all, this was an easy post! Granola is so easy you’ll never ever pay $7 for a stupid bag again! It’s also a great little gift for the holidays. The holidays!! Did I just type that.
Well, it’ Saturday and I’m tired… so lucky you~ I’m done rambling. Also, some kid just spilled a whole hot chocolate down the side of the kitchen wall.
You know what rhymes with granola?
Pumpkin Pecan Gluten Free Granola
- 4 Cups Gluten Free Oats such as Bob's Red Mill
- 1 cup Millet Bob's Red Mill
- 1 cup Brown Rice Cereal
- 2 Tbsp. Cinnamon
- 1 Tbsp. ground ginger
- 2 tsp. sea salt
- 1 tsp. nutmeg
- 1 tsp. allspice or clove
- 1 cup Organic canned Pumpkin Puree Farmers Market Foods is my FAV!
- 1/4 cup Coconut Oil Native is the best!
- 1/2 Cup PURE Maple Syrup
- 2 Tbsp. Almond Butter no sugar
- 1 Cup Pumpkin Seeds Woodstock foods is the best
- 2 Cups Pecan halves
In a large mixing bowl, combine the oats, millet, brown rice cereal, cinnamon, ginger, nutmeg, salt, and allspice. Stir well with a wooden spoon or plastic spatula.
In a small sauce pan on low heat, whisk together the pumpkin puree, coconut oil, maple syrup, and almond butter. Cook for 1-2 minutes, whisking all the time until smooth and remove from heat.
Add the Pumpkin mixture to the dry ingredients and stir to coat the oat mixture completely.
Spread on a large sheet pan and bake for 15 minutes, remove from oven and stir with the spatula and return to oven for another 15 minutes.
Remove from the oven and add the pecans and pumpkin seeds and return to oven for another 10 minutes. Remove and let cool.
The granola will feel a little moist ~ DON"T worry~ after it cools the crunch will come back!
Allow to completely cool and store in an airtight container. Eat as a delicious cereal~ my favorite is with vanilla almond milk. Top yogurt, ice cream, or peanut butter apples!