One cover-to-cover read through the book, and I knew the first recipe I'd be making. Pumpkin Pecan Granola, get in my face.
Generally in the morning I stick to a protein smoothie, but lately I've been trying to hit the gym before work, and I've needed to cut down my morning routine to do so. Enter: granola. I whipped up a batch of this on Sunday night, and have been pairing it with plain greek yogurt all week. So good!
Pumpkin Pecan Granola
Adapted from The Sprouted Kitchen cookbook
// 2 1/2 tablespoons extra-virgin olive oil
// sea salt
// 1 teaspoon pumpkin pie spice (a good recipe)
// 1/3 cup Grade B maple syrup
// 1/3 cup pumpkin puree
// 2 cups old-fashioned rolled oats
// 1/2 cup raw pecan pieces
// 3 tablespoons sesame seeds
// 1/2 cup dried cranberries
// handful large coconut flakes (I used unsweetened, but sweetened would be fine too)
Preheat the oven to 325 degrees F.
In a large mixing bowl, combine the olive oil, 1/2 teaspoon salt, the pumpkin pie spice, maple syrup, and pumpkin puree and whisk to combine. Add the oats, pecans and sesame seeds and stir until evenly coated.
Spread the mixture on a baking sheet, keeping some of the clusters of oats and nuts intact so that the finished granola will have some chunks. Bake the granola, stirring every so often by scooping the mixture from the edges of the pan toward the middle and spreading it evenly again, until dry and light brown in color, 35 to 45 minutes.
Remove the baking sheet form the oven and sprinkle the coconut flakes over the granola. Bake for 5 more minutes, keeping an eye on the coconut so it doesn't burn. Once the coconut is brown around some of the edges, remove the baking sheet from the oven and allow the granola to cool for a few minutes. Add the cranberries and toss to mix. Add another pinch or two of salt if needed.
Cool completely before storing. Store in an airtight container for up to 2 weeks.