Okay lets try something. I am going to write one word, and you just say the first word that pops into your head. Easy right? Just the very first word that comes to mind. Go ahead and post your answer in the comments below. I’d love hear what each of you thought of. Okay, ready?
October.
What came to mind? I am trying to imagine how many of you thought pumpkin or spice or pumpkin spice… does that count as one word in this case?
I feel like pumpkin spice is officially one word now, pumpkinspice. Autocorrect really didn’t want me to do that there. I do realize it is in the title of this blog post so that is kind of cheating when I ask that, but hey, pumpkin spice is what popped into my head the moment August rolled around. I know, creative right? But honestly, I am like…
Simply because it is comforting and delicious and reminds me of Halloween (which I love, I think the most of all days).
(Circa 1999)
It starts to bring that Holiday cheer, warmth of loved ones, bundling up with a warm a scarf, a hot cup of pumpkin spice latte in hand ;). Well, the bundling up with a warm scarf and a hot latte is not exactly happening here in Hawaii, but I can dream. I will at least get to where my beloved Patagonia flannels at night or after the beach in about come December.
So I am being serious when I ask, who doesn’t like pumpkin? It is satisfying savory or sweet, in ice cream, in beer (yea, try it), in soup, curry, coffee, you name it. You can even just buy pumpkin spice as a spice. What? It’s so simple to make everything taste like pumpkin pie. So as I literally “pumpkin spice all the things,” here is my favorite and one of the most simple recipes to start with.
Pumpkin Pie Granola Clusters.
Not only does this recipe taste amazing and exactly like crispy crunchy pieces of pumpkin pie in your almond milk, it takes all of 5 simple ingredients to make the base and the rest is your creative.
|| Oats
Seasoning – Pumpkin Spice, Sea Salt, Pinch of Cinnamon
Pumpkin Puree
Coconut Sugar
Coconut Oil ||
Use rolled oats for this recipe, not the instant quaker oats. You want to have individual oats that will crisp nicely in the oven. I prefer Bob’s Redmill gluten free oats. You can find it any supermarket or health food store. Just be sure to find the gluten free brand.
I will also share my little secret as to how to achieve those perfect clumps of granola rather than a bag of single oats.
Disclaimer: this is not muesli, it’s granola.
homecooked with love
Yields 32 ounces
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1.5 cups Gluten Free Rolled Oats
- 1/2 cup Nuts of Choice (I like half pecans and half pepitas for this)
- 1/2 cup Coconut Flakes, unsweetened *optional
- 1/4 cup Pumpkin Puree
- 1.5 teaspoons Pumpkin Spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/8 cup Coconut Oil
- 1/4 cup + 3 Tablespoon Coconut Sugar
- 1/5 Tablespoons millet *Optional (adds a really nice crunch)
- Optional: dried fruit (added after baking, once cooled)
Instructions
- Preheat oven to 325 degrees F
- Combine all ingredients into mixing bowl and stir evenly
- Spread into a thin layer on baking sheet with even distribution (do the best you can). Depending on size of baking sheet, you may need to use more than one. Do not stir.
- At this point, you can drizzle a little maple syrup on top to create a nice glaze that also helps the clusters form. *Completely optional.
- Bake for about 35-45 minutes or until golden brown, fragrant, and firm to touch. (Be careful at this point as it can burn quickly).
- *Do not stir or toss during baking or it will not stay in clusters. Let cool completely before breaking apart into pieces. It will crisp up more as it cools.
Notes
Store in an airtight container in the refrigerator (to help keep crunch) for up to one week. Repeat: Do not stir while baking! This is what allows the clusters to form.
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