For me, the weeks between Thanksgiving and Christmas can’t go by fast enough. I actually had to drag myself away from online shopping for Christmas gifts just to write this post. The recipe is really the star of the show here, so I’ll type it up real quick and get back to deciding whether to get my sister fancy peppermint brownie mix or a pair of earrings.
This is probably – no, definitely – the best granola I’ve ever made. An believe me, I have made A LOT of granola. I’ve always loved granola, but the store bought kind often has some questionable ingredients, so I was thrilled when I learned how to make it at home.
Somehow, this is both the healthiest and best-tasting recipe I’ve tried, which makes me so very happy. I’ve been sprinkling this on smoothies, mixing it into yogurt, and snacking straight out of the jar for an energy-boost with healthy fats and minimal sugar.
- Dry Ingredients
- 2 cups oats
- 1/2 cup walnuts
- 1/4 cup coconut
- 1/2 tbs minced ginger
- 1/2 tbs chia seeds
- Wet Ingredients
- 1 tbs coconut oil
- 1 tbs maple syrup
- 1/4 cup + 1 tbs pumpkin puree
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Mix dry ingredients in large bowl.
- Combine wet ingredients in saucepan over medium heat.
- Stir until wet ingredients appear smooth and creamy.
- Remove pumpkin mixture from heat and stir into dry ingredients.
- Make sure all dry ingredients are coated in pumpkin mixture (definitely get in there and use your hands, its very satisfying).
- Spread granola evenly across baking sheet, then bake for 25-30 minutes, until granola is crunchy and golden.