Fall Granola

Everyone is running around to finish up their Thanksgiving shopping list- it’s a little hectic!  Although Thanksgiving may not be one of my favorite holidays (my Birthday is #1), it’s definitely up there near the top.  It’s the one time out of the year that everyone considers what/who they are grateful for, and shares the day with loved ones.

Sam and I will be staying in D.C.- after a long honeymoon, our annual leave has to be replenished.  We’re starting off Thursday morning with a Turkey Trot- it’s been our little tradition since we first started dating.  We’ll be running the So Others Might Eat Turkey Trot 5K!  Are any of you running tomorrow?

Since all of us may be eating too much during the day, I thought a great way to start the morning would be with some fall granola!

The fall flavors in this granola are slight, and a perfect pairing with Greek yogurt, or mixed with fresh milk.  This recipe is very flexible- if you don’t have a specific ingredient, feel to swap what you do have in your cupboards this fall day.

Fall Granola
Adapted from: Eat, Live, Run

1 1/2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1 tbsp unsalted butter
2 cups raw pumpkin seeds
1/4 cup honey
1 tbsp brown sugar
4 cups old fashioned oats
1 tsp salt
1 cup maple syrup
3 tbsp coconut oil
1 cup dried cranberries

In a small bowl mix together the cinnamon, nutmeg, ginger and allspice to make the spice mix.  Set aside.

On a skillet, over medium heat, melt the butter.  Then add the pumpkin seeds and 1 tsp of the spice mix.  Toast seeds for about 3 minutes, or until they are lightly browned.  Then add the honey and brown sugar.  Continue to cook until they are incorporated, for another 3-4 minutes.  Next, spread out the seeds onto a sheet tray, allowing it to cool for at least 15 minutes.  Once it’s cooled off, break it apart using a spatula.

In a large bowl mix together the rest of the spice mix, oats and salt.

Add the maple syrup and coconut oil into a small saucepan over high heat.  First, bring to a boil and then simmer for an additional 2 minutes- continue to stir.  Pour the maple syrup sauce over the oats mixture into the large bowl.  Toss well until everything is evenly coated.

Preheat the oven to 325ºF.  Spread out the oats onto a sheet try (or two).  Bake for 25-30 minutes, moving and flipping the oats every 5 minutes.  Allow the oats to cool.

Lastly, toss the pumpkin seeds, oats mixture and dried cranberries together.  Eat it as a snack, or over yogurt.

Breakfast: Pumpkin Oatmeal Muffins with Cranberries

Are you a breakfast eater?  If not, you should definitely start, it’s a healthy habit to have.  I am definitely a breakfast eater, more or less within 30 minutes of waking up.  Although, I’m not the pancake-bacon-sausage-toast kind of girl.

We tend to make small, but savory dishes for breakfast.  And by “we”, I actually mean Sam.  Unless it involves mixing-up yogurt and granola at 6 am, you will not see me in the kitchen.

Sam is the egg master- and I’m not just saying that because we’re getting married!  Next time you stay over, just ask nicely- you’ll not be disappointed!

So to pull my weight in with breakfast dishes- I decided to make some muffins.  And they turned out delicious.

If you have some extra pumpkin puree or cranberries in your kitchen (post-Thanksgiving leftovers) this is a great recipe to use up the extras.  I don’t like muffins that are too sweet- so this was perfect- tart and savory.  The muffin was soft with a crunchy top!

Pumpkin Oatmeal Muffins with Cranberries
Adapted the idea from: Back to the Cutting Board
makes about 6 big muffins

**Pumpkin Granola Topping:
2 1/2 cups oats
1/2 cup flaxseed
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 cup brown sugar
1/4 cup pumpkin puree
2 tbsp applesauce
2 tbsp honey
1/4 tsp maple (vanilla also works great)

Muffin:
4 oz (1/2 cup) butter, softened
1/2 cup sugar
2 eggs
1 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree (rest of the can)
3 tbsp honey
1 cup cranberries (fresh or frozen)

Preheat the oven to 325°F.  Line a large baking sheet with parchment paper.  In a large bowl, mix all of the pumpkin granola toppings together.  Make sure all of the oats are coated with the other ingredients.  Spread the oat mixture evenly on the parchment paper.  Bake for about 20 minutes.  The granola should be slightly stiff, feel free to mix it around before pulling it out of the oven.  Let the oats cool.

Preheat the oven to 350°F.

In a stand mixer, cream the butter.  Slowly add the sugar, until the mixture is light and fluffy.  Then add the eggs, continue beating the mixture.  Slowly add the flour, salt, baking powder, baking soda, cinnamon and nutmeg.  Once that is mixed, add the pumpkin puree and honey.  Once all of the ingredients are mixed well, fold in the cranberries.

Divide the batter into muffin cups (I used the big 6-muffin tin).  Fill the cups 3/4 full, and sprinkle the oats on top.  Bake for 30 minutes, or until the toothpick comes out clean.  Cool for 10-15 minutes before trying them out.

**This makes significantly more oat granola.  I used the extra with yogurt.  If you keep it in an air-tight container or ziplock bag, it’ll last for about 4-5 days.