Maple Pumpkin Granola

Photo by Sarah Sexton Photography

I know this recipe has some fall vibes, but if you are like me you load up on canned pumpkin in October and still have some left.

This might have some ingredients that you don’t always have stocked in your pantry. Feel free to substitute anything you have (homemade granola really is quite forgiving), or go forth and buy all ingredients because you will want to make this over and over again. Not only does it taste delicious as a snack on it’s own, but it’s the perfect topping for yogurt in the mornings, ice cream in the evenings, or anything else your heart desires!

Ingredients

1/3 cup of pumpkin (canned)

3/4 cup maple syrup

2 Tbsp cashew butter (any nut butter will do)

1 tsp vanilla extract

1 Tbsp cinnamon

2 tsp ground ginger

1/4 ground cloves

1/4 tsp ground nutmeg

1/2 cup puffed millet

1/2 cup slivered almonds

1 cup old fashioned oats

3 Tbsp sunflower seeds

1/2 Tbsp flax seeds

1/2 Tbsp chia seeds

3-4 Tbsp dried cherries

10 dried apricots, diced

1 Tbsp maldon sea salt

Squeeze of 1/4-1/2 a lemon

1/2 cup mini chocolate chips

Method

Preheat oven to 375 degrees.  In a medium size bowl, whisk together pumpkin, maple syrup, cashew butter, and spices until smooth. Stir in the rest of the ingredients. Spread onto a parchment lined baking sheet. The thinner you spread it, the crispier your granola will be so keep that in mind. Bake for 25 minutes, flip granola and bake another 5. Let cool, then break into pieces, add chocolate and mix around. Eat it all. Immediately.