I can hardly believe that it’s fall, but one thing I know for sure — my tastebuds never deceive me. I don’t know about you, but I haven’t met one person who says they don’ like fall. Everyone loves fall! And there are tons of reasons why — the colors, the temperatures, the scents, and the flavors! There’s a reason why the Pumpkin Pie Spice Latte at Starbucks has become one of the favorite drinks of the season. People will make a special trip to the coffee shop for their favorite fall drink.
And do you know what makes fall even better? Fall is a time when we can take a deep breath and stop to see the world around us. We are more likely to sit by the fire and share warm drinks with friends or roast a hotdog over the fire with family. We can cozy up under our favorite blanket that has been waiting for us since last winter. It’s a time for reflection and shared life.
And even though the sun is getting up a little later in the mornings, I enjoy getting up early more than at other times of the year. The house is quiet with just an edge of coolness in the air. So I grab my favorite grab my favorite cup of tea and cinnamon, turn the fire on, and cozy up under my favorite blanket. Those peaceful moments before the kids come rambling down the stairs in the morning are simply precious!
And on those mornings there is simply nothing better than the sweet flavors of fall . We all know what they are — maple, pumpkin, cinnamon and sweet spice. But at our house, trying to find foods that everyone can enjoy that embrace all those flavors can be challenging. So this fall as I tinkered in the kitchen, I came up with this simple, sweet recipe that has become a quick favorite. This granola pairs superbly with plain or vanilla yogurt (our favorite is coconut milk yogurt).
MAPLE PUMPKIN GRANOLA
- 1 cup raw unsalted almonds (macadamia nuts for Low-FODMAP)
- 1 cup raw unsalted pecans
- 1 cup raw unsalted walnuts
- 1/2 cup raw unsalted pumpkin seeds
- 1/2 cup raw unsalted sunflower seeds
- 1 cup unsweetened coconut flakes (omit for Low-FODMAP)
- 1/4 cup coconut oil, melted
- 1/4 cup pumpkin puree
- 1/4 cup real maple syrup
- 1/3 cup coconut or maple sugar
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp sea salt
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Place nuts in a food processor and lightly chop to desired consistency. Add to seeds and coconut flakes.
- Whisk the wet ingredients and spices together.
- Pour wet ingredients over dry ingredients and stir to combine.
- Spread the granola onto parchment paper lined cookie sheet.
- Bake for 15 minutes. Stir. Bake another 10-15 minutes.
- Let granola rest for 15 minutes before eating — it should start to crisp up.
- Store for up to a week. Serve with fruit, milk, or yogurt.