The first day of Fall is inching closer and like many other girls out there I am getting anxious about pumpkin spice everything. Pumpkin cookies, pumpkin bread, pumpkin cinnamon rolls, you name is and I’m ready for it!
Oats: I recommend using whole rolled oats for this recipe and not quick oats or instant oats. You won’t get the same texture if using quick oats. Quinoa: I love adding some uncooked quinoa in my granola for added texture and crunch! Oil: you need some type of fat when making granola to get those gorgeous clusters. If you leave the fat out, you’re usually left with a pile of dry oats. Pumpkin: you’ll need 1/2 cup of 100% canned pumpkin puree. Since you’ll have leftover pumpkin, check out my pumpkin series recipes to use up the leftover pumpkin and get more recipe ideas. Maple Syrup and Brown Sugar: the sugar will add sweetness to the granola and take your homemade granola from bland and disappointing to a delicious and crunchy breakfast option. Mix ins: pepitas or pumpkin seeds, nuts, dried cranberries, mini chocolate chips. I love this combination for a Fall inspired treat.
