Pumpkin Granola

I found this recipe online when I was searching for something to do with some leftover pumpkin puree that had been sitting in my fridge. I played with the recipe I found at Two Peas and Their Pod and switched a couple amounts and ingredients around based on what I had on-hand at the time. This was some of the best granola I’ve ever had–tasty enough to eat with plain yogurt!

Here’s what I did:

Ingredients:

5 C rolled oats

1 tsp pumpkin pie spice

1 tsp cinnamon

1/4 tsp nutmeg

3/4 tsp salt

3/4 C brown sugar

1/2 C pumpkin puree

1/4 C applesauce

1/4 C maple syrup

1 tsp vanilla extract

1/4 C each raisins, dried cranberries, chopped pecans and pepitas

Directions:

1. Preheat oven to 350 degrees. In a large bowl, combine oats, spices, salt, pecans and pepitas. Mix well.

2. In a medium bowl, whisk together brown sugar, pumpkin, applesauce, maple syrup and vanilla. Pour over oat mixture and stir until combined. Spread the mixture onto the baking sheet.

3. Bake for 20 minutes, then remove pan from the oven and stir. Return to the oven for an additional 15-20 minutes or until granola is golden and crisp. Remove from the oven and stir in dried fruit.

Enjoy!

Maple Banana Nut Butter Toast

Easy as pie! Or toast, as the case may be.

You can read the post about it here.

Ingredients:

-one slice whole-grain bread, toasted

-half a banana

-1 tbsp maple spread/butter or real maple syrup

-1 tbsp nut butter (almond, peanut, sunflower seed, etc…)

Spread your maple butter on the warm toast and let melt a little. Slice your banana half into three lengths vertically and lay on top of toast. Drizzle with your nut butter of choice. If you’re using maple syrup instead, spread your nut butter on the toast first, then top with banana and drizzle the syrup. YUM!

vindicated!

Ok, so I know I’m a pretty adventurous eater. Not that I’m into anything weird and if traveling in an Asian country I would probably be pretty cautious, but I’m certainly not afraid to try new things.

Coconut on oatmeal? Sure! Ginger maple syrup? Definitely! Cranberry ketchup? Tasty!

Anyway, one of my favorite combos is a little peanut butter (or other but butter)on a waffle with a little maple syrup for breakfast. It’s fantastic–I almost feel a little guilty–and it’s a great way to get a little protein in while decreasing syrup intake.

Andrew never fails to give me the usual eye-roll about it. While he’s come a long way, he’s still not a very adventurous eater.

Anyway, (and to the point of this post) Andrew announced this week that he was sick of yogurt for breakfast (the same day as he spilled it in his truck–go figure). I told him in. I uncertain terms that he needed to have a protein, somehow, some way, in his breakfast.

I hesitantly asked if he’d be willing to try my peanut butter/waffle/syrup combo, fully expecting him to refuse, despite the fact that he does, indeed, like all of the ingredients.

Surprisingly, he agreed.

I prepared a waffle for him, slathered it with sunflower seed butter (it’s what I have open at the moment), and drizzled it with a generous helping of maple syrup (he isn’t counting HIS calories!). Then, I cut it up for him and sent him off to work with it.

Imagine my surprise when, mid-morning, I receive a phone call from Andrew, and I quote:

“It was… (pause for effect) …amazing. I just thought you’d want to know.”

Yes, yes it is. Which is why I’ve been enjoying it for years now. And yes, I did want to know. Thank you for telling me, and I WAS RIGHT!