I hope you’re ready for more pumpkin, because there’s a whole lot on the way! Pumpkin is about to take over the blog this week. Are you getting excited? I am! I sort of can’t get enough of it right now. There’s a chance I may overdose on pumpkin sometime in the next week….but I think I’m willing to risk it.
After the pan of granola came out of the oven last night I really, really tried to let it cool all the way before I dove in for a nibble. That lasted about 2 minutes. I’d like to blame it on making this shortly after I came home from a run, but really I think it’s more of a will-power issue, than a post-run hunger issue. It was a near-miracle there was any left for breakfast this morning. But I’m so lucky there was. A big bowl of Greek yogurt with Pumpkin Granola and a small drizzle of honey was the perfect start to my Monday.
There are way too many granola recipes out there that use butter or oil to bind the oats together. Not this one! Instead, some pumpkin puree, maple syrup and applesauce are more than enough to do the trick. I increased the amount of pumpkin puree from the original recipe (as well as the amount of spices), and that along with the absence of butter or oil, made me a little worried about possibly ending up with a pan of soggy, chewy granola. I’ll pass on chewy granola, thanks. I like crispy, crunchy granola that’s full of big chunks….and that’s exactly what you can expect here.
Oh, and speaking of maple syrup, I’ve been using Trader Joe’s Maple Agave Syrup…two big thumbs up, you should give it a try.
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