Tuesday, October 23, 2012

Pumpkin Maple Granola

I've almost run out of pumpkin in my house. I realized when making this that I've never tried making home made granola before, and then I was embarrassed at how easy it was. But after that I was too busy to be concerned about that, and instead took to topping this on everything. Eating it on it's own straight as well. Then I remembered that the grocery store sells this stuff for $13 a measly bag. That was followed by thoughts of maybe I'm missing out my chance to be a multi millionaire because I'm not selling overpriced granola. It's never too late. I'm quitting my job and going to start hawking this stuff instead.

This is a little less sweet than most granolas, but if you like it sweeter just add more maple syrup. Agave and honey are good as well, but I'm Canadian and since the stuff comes out of taps, I might as well use it. You could sub the almonds for walnuts too. The hemp seeds provide a nice extra protein kick, plus some healthy fats.

Pumpkin Maple Granola
2 1/2 cups rolled oats
1/4 cup pumpkin puree
1/2 cup maple syrup
1/2 tsp cinnamon, cloves, nutmeg, ginger
1 tsp vanilla
pinch of salt
1/2 cup chopped almonds
1/4 cup hemp seeds
3 tablespoons coconut oil, melted

Mix all the ingredients in a bowl til evenly coated. Spread flat on a baking sheet and bake at 350 for 20ish minutes, it's okay if it comes out a little soft since it firms up on cooling.

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