It’s still 900 degrees here in California, but I’m pretending it’s fall (or Autumn as some of you say) by making this Pumpkin and Caramel spiced granola. I make a sticky caramel with dates, pumpkin puree, nut butter and spices and toss it with gluten free oats, puffed quinoa and nuts. This is definitely going to be on rotation through the end of the year!
Feel free to customize whatever nuts, seeds, or dried berries (cranberries, cherries, goji berries would all work great here). I chose to heave them out because I already used dates to make the caramel, but you can add whatever you like.
1/2 cup pecans
1/2 cup slivered almonds
1/4 cup hemp seeds
1//4 cup shredded coconut (unsweetened)
1/3 cup coconut sugar
2 T flax
2 T chia seeds
3 cups gluten free oats (I used Bob’s Red Mill quick cooking GF oats)
1 cup puffed quinoa (or puffed rice cereal, or an additional cup of oats)
1/2 t pumpkin pie spice
1/4 cup almond butter (or any nut butter)
3/4 cup pumpkin puree
1/2 cup brown rice syrup
1 T vanilla extract
3 T coconut oil
Preheat oven to 350F. Combine first 10 ingredients in a bowl and set aside.
In a pan over medium heat, combine the rest of the ingredients (for the pumpkin caramel sauce) and combine until melted together. Pour the mixture over the oats and nuts and toss until the oats are coated with the mixture. Place the oats on two baking trays and cook in the oven for 15 minutes until the mixture is golden brown. Watch it closely as it tends to burn up quickly around the edges. Remove from oven and let cool. The granola will firm up and get crunchy as it cools. If it doesn’t return to oven for a few more minutes.
Enjoy with yogurt, your favorite milk or just on its own!