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.
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.