October 2014

I often divide the world into two types of people: knot people and not-knot people. I am a not-knot person. I know no fancy knots, and beyond a slipknot, I am what you may call limited.

Another way to divide the world is into pumpkin people and pumpkin people.

Ie: We are all pumpkin people. Even the self-proclaimed, fall/pumpkin haters who get allll “oh god, if I hear one more person talk about pumpkin spices…,” would be hard pressed to refuse freshly baked pumpkin bread, or a slice of bright orange pumpkin pie. They may hate the game, but they love the player.

I can’t tie fancy knots, but I can do delicious things with pumpkin. I am a not-knot, pumpkin person. I am going to cook and bake with pumpkin and squash and all the associated fall flavors. I might even wax poetic about changing leaf colors, so don’t hate. Just join me. Crank up your ovens, mix some pumpkin and oats, and let’s all start our day with a spoonful of autumn!

Pumpkin Cranberry & Pecan Granola

Ingredients

3 cups organic old-fashioned oatmeal
1 cup pecans
1 cup organic dried cranberries
1/2 cup roasted pumpkin seeds
2 Tablespoons toasted flax
2 teaspoons cinnamon
a dash of nutmeg
a dash of cardamom

1 can (15 oz) organic pumpkin puree
3 Tablespoons pure maple syrup
1 Tablespoon olive oil

Directions

Preheat oven to 350°F

In a big bowl, mix together oatmeal, pecans, cranberries, pumpkin seeds, flax and spices.

Add in pumpkin puree, maple syrup and oil. Mix well.

Spread mixture out on a baking sheet with non-stick/ parchment paper.

Bake for 40-50 minutes, stirring from time to time to prevent the granola on the edge from burning.

Let cool and store in an airtight container.

Serve with local honey or a dash of organic brown sugar, with almond milk or yogurt. Then stare longingly out the window at the beauty of fall’s color palette.

Happy Pumpkin Times!
-Quelcy