As twenty-something #whitegirls, we spend all year looking forward to our favourite season: Fall. Depending who you are and where your interests lie, this could be for a variety of reasons… Maybe you’re excited for school to start. If you’re a fashionista, you can’t wait for fall fashion, aka cozy sweaters, scarves, peacoats, knee-high boots, leather jackets, etc. Or maybe you’re excited for Halloween, the one day a year when a girl can dress like a complete slut and no other girls can say anything about it (if you don’t understand this Mean Girls reference, leave now.)
However, if you’re anything like us, fall is your favourite because of the return of Starbucks’ #PSL. Ah yes, the pumpkin spice latte. An addiction of white girls everywhere. But luckily for you, it’s not only Starbucks that is providing us with these tasty treats. Coffee shops of all sorts have started creating drinks both hot and cold, as well as baked goods, in your favourite flavour. Personally, we’re getting a little tired of the fad, so we decided to try something new to reignite our pumpkin spice passion.
INTRODUCING: pumpkin spice granola!!!!!!!!!
Granola is one of our favourite healthy breakfast choices, perfect with milk as a cereal, or crumbled on top of yogurt with fresh fruit. Equally as delicious to munch on as a snack when you’re on the go.
Making your own granola is a lot simpler than you would think. We can’t get enough of the stuff, so we made a big batch and decided to share our experience with you!
What you’ll need:
- 1/4 cup uncooked quinoa
- 1 1/2 cups rolled oats (can substitute for gluten free)
- 3/4 cup organic spelt
- 1/4 cup ground flaxseeds
- 1/4 cup pumpkin seeds
- 1 cup chopped nuts (we used walnuts, pecans, honey roasted cashews and sesame glazed almonds)
- 1/2 cup dried cranberries
- 1/2 cup honey (can substitute with real maple syrup)
- 1/4 cup pumpkin puree
- 1 tsp coconut oil
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- pinch kosher salt
- 1 tsp vanilla extract
Preheat your oven to 325° F
1) Spread a thin layer of oats and quinoa onto parchment lined baking pan. Insert into the oven and toast for 10 minutes. When they’re about halfway done, take them out and give them a stir, to ensure that they toast equally. Then let them continue to bake for the remainder of the time.
2) Remove the oats from the oven, pour into a medium bowl, and combine the flaxseeds, pumpkin seeds, nuts and dried cranberries.
3) In a separate bowl, mix together your honey, pumpkin puree, coconut oil, pumpkin spice, cinnamon, salt and vanilla. Combine the two bowls, and stir together with a spatula.
4) Spread the mixture back onto a baking sheet and bake for 20 more minutes, or until golden. We found ours had to stay in for 25-30 to get the crunchy texture we wanted.
Pour yourself a nice large glass of wine, and wait…
5) Remove from oven, and allow to cool for 10 minutes. Put into airtight container as soon as possible, to avoid getting stale.
6) EAT AND ENJOY!!!
The majority of these ingredients were bought from our local Bulk Barn. It was super easy, and not too expensive!
The great thing about this recipe is that it can easily be customized to include any flavour imaginable!
Try other varieties of dried fruit, or coconut, pistachios, even chocolate!
The possibilities are endless.
xo
Metropolitan Musings 