I cannot for the life of me pass up a sale. And unfortunately, neither can Drew – so our kitchen is currently chock full of a 5-dozen pack of eggs, a million (okay, 3) jumbo cans of pumpkin puree, and 25 pounds of yellow onions. I’m still at a loss for that to do with all those onions, but I have officially SOLVED the pumpkin problem (okay, pumpkin is never a problem) with this satisfying nutty pumpkin granola that will take less than an hour to whip up (and let’s be real, only 5 minutes of that is prep) and goes well on everything.
HOW IT’S MADE
I’ve been eating this pumpkin granola at every opportunity lately! Current favorite methods include: on banana with PB, straight out of the bag, and over the top of simple pumpkin oatmeal! And just because I love y’all, here’s a quick rundown of my pumpkin oats:
Mix together 1/2 cup old fashioned rolled oats, 1/2 cup almond milk, and 1/2 cup pumpkin puree in a small saucepan. Add in 1/2 tsp each of cinnamon and pumpkin pie spice, then stir in a sprinkle of ground flax and a drizzle of maple syrup. Simmer for about 5-10 minutes, until soft. Doneeeeee.