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Nutty Pumpkin Granola

Nutty-Granola

Today is National Nut Day and, not so coincidentally, the October theme for The Recipe Redux is all about nuts!

And why not? Nuts are packed with protein, fiber, heart healthy fats, not to mention antioxidants, vitamins and minerals. Studies have linked nut consumption to a variety of health benefits, including reduced risk of heart disease, hypertension, cancer, inflammation and helps lower cholesterol (and good news for women- it helps lower the risk of diabetes!). That’s a lot of goodness wrapped up in a tiny, tasty ┬ápackage!

Pumpkin-Nut-Granola

I have kinda been absent from the blogging game for a while now. I wish I had a good excuse… or any excuse really. I have been enjoying my backyard – hiking, climbing mountains and camping, but as the first snow is gently falling outside, I am getting ready for a winter of hearty soups and stews and getting back into blogging. And this month’s theme for The Recipe Redux has given me just the jump-start I think I needed to get back into blogging.

I adore nuts, from peanuts to pistachios, walnuts to Brazil nuts, I cannot get enough of them! And this tasty, pumpkiny granola has plenty of nuts, plus every other fall flavor. The warm fall flavors and the nutty crunch make this the ideal breakfast granola.. or ice cream topping… or super snack. It’s a little indulgent, but the goodness of the nuts and the quinoa carry the dish and keep it on the healthier side.

Nutty Pumpkin Granola
Author: 
 
Any kind of nut will work here- pick 1, 2 or 6 of your favorite kinds, just make sure that you have 2 cups total.
Ingredients
  • 2 TBSP Butter or Coconut Oil
  • 1 TBSP Olive Oil
  • ½ cup Brown Sugar
  • ¼ cup Honey
  • ¼ cup Pumpkin Puree
  • 2 TBSP + ¼ cup Pumpkin Beer
  • ½ cup Walnuts, chopped
  • ½ cup Pecans, chopped
  • ½ cup sliced Almonds
  • ½ cup Peanuts
  • 1 tsp Pumpkin Pie Spice
  • ¼ cup Dried Cranberries
  • ¾ cup Quinoa, rinsed but not cooked
  • 1 TBSP Flax Seeds
  • ¾ cup Old Fashioned Oatmeal
Instructions
  1. Preheat oven to 300F.
  2. Heat butter, oil, sugar, honey, pumpkin puree and pumpkin beer over medium-high heat. Bring it to a boil, then reduce heat simmer until the color has deepened and the mixture is thick, about 8-10 minutes.
  3. Meanwhile, combine nuts, pie spice, dried cranberries, quinoa and oats. Mix Well. Pour pumpkin mixture over the top and mix well to combine. Spread on a baking sheet covered with parchment and bake 18-23 minutes. Mixture should be a little gooey still, but will firm up as it cools. If it doesn't firm up, stick it back in the oven 5 minutes more.
Pumpkin-Nutty-Granola

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