Pumpkin Spice Granola

There’s nothing better than the colors and smells of the harvest. During the fall, I feel more inclined to spend time in my kitchen, cooking, and eating comforting, nutritious food. Maybe I am biased, but fall is my favorite season all around. I love the sunny days and the crisp fresh air, the colors of the leaves changing, the anticipation of the holidays, and the shift from fresh raw foods that I enjoy eating during the summer, to the warm, comforting foods of the autumn harvest.  In honor of autumn, I decided to make Pumpkin Spice Granola.  I love eating it on its own as a snack before I train capoeira, for breakfast or if i need a little pick me up in the afternoon. Honestly, its pretty addictive…..so don't say I didn't warn you!The pumpkin seeds, along with cinnamon and nutmeg are what give the granola its name.

Pumpkin Spice Granola ( vegan & gluten free )

• 3 tablespoons olive oil

• 2 tablespoons brown sugar

• 2 tablespoons maple syrup

• 3/4 teaspoon sea salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon freshly ground nutmeg

• 1 teaspoon vanilla extract

• 2 cups gluten free rolled oats

• 1/2 cup raw pumpkin seeds

• 1/2 cup unsweetened coconut flakes

• 1/4 cup chopped pecans

• 1/4 cup dried cranberries

• 1/4 cup raisins

1. Preheat oven to 350 degrees.
2. In a small saucepan, heat the olive oil, brown sugar, maple syrup, sea salt, cinnamon, nutmeg and vanilla extract, whisking until the brown sugar is dissolved.  Remove from heat.
3. Mix the oats, pumpkin seeds, coconut flakes and pecans in a large bowl.
   
4. Pour the liquid mixture into oat mixture and mix with a spatula until fully incorporated.
   
5. Spread granola mixture onto a parchment or silpat lined sheet tray so that it is about an inch thick.  Make sure that the edges are not thinner or else they will burn.
   
6. Bake in the oven for about 15-20 minutes, or until the granola is golden.
7. Remove granola from the oven and let cool.  Break into pieced and toss with cranberries and raisins.
8. Store in an airtight container.

Let me know how you liked this recipe!
-Deniz
The Chef in the City