Okay, excuse my sub-standard Poltergeist impression, but it is October. Which means it’s perfectly acceptable to sing the song from Hocus Pocus, watch as many scary movies as possible, and pretend to be the little girl from Poltergeist. Well, maybe not that last one.
But I’ll get back to that.
First I thought I might show/tell you what I’ve been up to the past week. My mom’s side of the family rented a beach house in the Outer Banks of North Carolina to celebrate my Pappap’s 80th birthday. 14 people in one house. Can you imagine? Good thing we all love each other!
Instead of birthday cake, we had…birthday pie! My Nanny (a.k.a. grandmother) made her famous apple and peach pies, per request of Pappap.
Of course, we spent a lot of time hanging out at the beach, where we swam, played, ate, and laughed until our cheeks were sore.
Here is a cute (though blurry) picture of my mom doing just that.
She’s the best. So is Bella, my cousin’s sweet French Bulldog.
This guy isn’t so bad, either. In fact, he’s pretty damn awesome.
And, as all Italian families tend to do, we drank wine.
So anyway, there you have it. Now we can get on to the good stuff!
You might have noticed that I like blueberry coconut granola, peanut butter granola, and pretty much anything that resembles granola. Oh, and I also really love Autumn. So it should come as no surprise that, at the first sign of fall, I had to make pumpkin pecan granola. It’s made up of oats, fall spices, and (get this) real pumpkin.
You’d be amazed at how few of the “pumpkin” products on the shelves (and in Starbucks) actually have pumpkin in them. Now that’s creepy.
But this recipe is brimming with real pumpkin, buttery pecans, and enough spices to continually remind you that fall has arrived.
- 2 Cups Old Fashioned Oats
- 1 Cup Oat Flour
- ½ Cup Chopped Pecans
- 2 Tablespoons Ground Flaxseed
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
- ¼ Teaspoon Pumpkin Pie Spice
- ⅓ Cup Pumpkin Puree
- 2 Tablespoons Pure Maple Syrup
- 3 Tablespoons Coconut Oil
- 2 Medjool Dates, Pitted
- 3 Tablespoons Unsweetened Applesauce
- Preheat the oven to 375 degrees fahrenheit.
- In a medium-sized mixing bowl, combine oats, oat flour, pecans, flaxseed, brown sugar, cinnamon, nutmeg, and pumpkin pie spice.
- In a blender or food processor, blend the pumpkin puree, maple syrup, coconut oil, medjool dates, and applesauce.
- Add the wet mixture to the bowl of dry ingredients and stir the ingredients together until everything is evenly combined.
- Pour the mixture onto a baking sheet and spread it out evenly.
- Bake the granola for 15-20 minutes, or until it is golden brown.
- Let the granola cool for about 20 minutes, then enjoy!
Enjoy, and get ready for some awesome fall recipes in the months to come!