I’m finally giving in to the fact that it’s Fall.
I fought it for as long as I possibly could. The good news is hopefully by the time I get around to accepting Winter it will basically already be Spring, which might as well be Summer. So if you think about it that way… Summer is just around the corner! Phew.
But I guess if I’m going to give in to Fall, I should give it a proper welcome. Everything about pumpkin screams Fall… so why not start there?
Have you noticed that I’m on a granola kick lately? Actually, it probably seems like more of a ‘kick’ to me given that I have made three batches in the last two weeks and only told you about it once. I would pretend to be ashamed… but I wouldn’t want to lie to you.
It’s just so.good. and so.easy… especially when you have all the fix-ins at home. And gluten-free oats apparently come in HUGE quantities, so I will be making gluten-free granola for at least another month. If someone could come save me from myself, that would be great.
Pumpkin Pie Granola
makes two quart containers
2 c. gluten free oats
1 c. popped amaranth
½ c. pumpkin seeds
½ c. sunflower seeds
½ c. walnuts
½ c. craisins
1/2 c. chopped apricots
¼ c. flax seeds
2 T. brown sugar
2 t. cinnamon
½ t. nutmeg
½ t. all-spice
½ t. cloves
1 t. salt
1 c. pumpkin
¼ c. agave [or honey]
3 T. coconut oil
½ t. vanilla
Preheat the oven to 350. Line a baking sheet with parchment paper.
Mix all the dry ingredients except for the craisins + apricots together in a large bowl.
In a saucepan on the stove, combine the pumpkin, oil, agave, and vanilla. Heat until just combine.
Pour over the granola, and spread onto the baking sheet. Don’t pack it in too much or the granola won’t be able to bake.
Bake for 40 minutes, stirring after every 10 minutes. After 20 minutes, add the craisins + apricots and continue baking.
Store in an airtight container up to two weeks
*How to Pop Amaranth
Heat a dry saucepan over medium high heat. Test the pot by adding a drop of water – if the water dances around and vanishes immediately, you’re ready.
Add about 1 T. of amaranth to the pot and cover. If should start popping almost immediately. Shake the pan while the amaranth pops, and as soon as the popping slows down remove from heat and empty the popped grains into a bowl.
Return the saucepan to the stove and let it heat back up before you add the next T. of grains. SO IMPORTANT that it’s hot enough!