Thanksgiving is just around the corner so I’m trying my best to post lots of fall pumpkin-y recipes so stayed tuned!
this granola was just a matter of me throwing ingredients into a pan and hoping it came out good. 😬 well as you can see it came out amazingly!🤩❤️
I got all the autumn goodness into this granola which is why you should eat it on a stroll through the woods. 🌲🍃🍂
Can you answer my question?
I want you to tell me what you think on this. Do you like lots of talking in my recipe posts? Or do you like a quick chat then the recipe? Please if you would be so kind as to answer this question I’m the comments below. Thank you!😇
I’m telling my thoughts on the question above. I like a little chat sometimes in recipes but I go to the recipe to get the recipe!?
why would I want to read hours of talking if I came for the recipe? Do you agree or disagree?
Oats. I always use gluten free but you can use whatever you like.
Maple syrup. If your non vegan you can use honey but I prefer maple syrup because it’s vegan and has that fall flavor I love.
Oil. I used coconut oil because it toasts oats well and is less greasy.
Nuts. I used walnuts, pepitas, cashews, and pecans. They are not exactly optional but can be replaced.
Spices. The spices are an absolute necessity. Do not opt them out.
• category: American
• makes: 2 half pint jars
• prep time: 4-5 minutes
• cook time: 5-7 minutes
• 1/2-1 cup of gluten free oats.
• maple syrup to taste.
• coconut oil (for the pan).
• walnuts (1 small handful).
• pepitas (1 small handful).
• chia seeds (just a little maybe 1/2-1 tbsp).
• cashews (1 small handful).
• pecans, crushed (1 small handful).
• dried cranberries as desired.
• cinnamon, nutmeg, pumpkin spice, ground ginger, and sea salt to taste.
heat the coconut oil and oats in a pan. Add the walnuts, cashews, pecans and pepitas. Toast for a minute or so then add the remaining ingredients. Toast until the oil has evaporated and the granola is dryer.
let cool and store in 2 half pint jars. Will keep for 1-2 weeks.