Thursday, August 21, 2014
Sunday, August 17, 2014
This granola isn't too sweet on its own, but you can choose to add in some dried fruits like cranberries, raisons, or dates at the end to kick it up a notch -- I made half with cranberries as that's how Adrian likes his! :) Let me know if you give this recipe a try.
by Kileen Valenzuela
Prep Time: 15
Cook Time: 30-35
Ingredients (serves 8-10)
- 4 cups old-fashioned rolled oats (use gluten-free if desired)
- 1 cup pepitas (pumpkin seeds) - raw or roasted although I prefer roasted
- 1/2 cup honey
- 1/2 cup coconut oil
- 1/3 cup pumpkin puree
- 1 Tbsp molasses
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 cups dried cranberries (optional)
Pre-heat oven to 325F.
In a large bowl, mix together the dry ingredients: oats, pepitas.
In a separate bowl, mix together the wet ingredients: honey, coconut oil, pumpkin puree, molasses, vanilla extract, pumpkin pie spice, salt.
Mix wet ingredients into dry ingredients and stir evenly to make sure granola is completely coated.
Spread mixture over a cookie sheet lined either with parchment paper or a Silpat non-stick baking mat.
Bake granola for a total of 30-35 minutes, until mixture is lightly browned. Stir every 10-15 minutes to prevent burning.
Remove from oven and stir in cranberries (if using). The mixture will still be slightly moist but will crisp up as it cools down.
Store in an airtight container.
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P.S. In case you missed it:
- Back To School With Hartstrings - Dylan sporting his new back-to-school outfit!
Labels: recipes ·
Thursday, August 14, 2014
Monday, August 11, 2014
As promised, a little update on this pregnancy and first trimester recap! The weeks are just flying by right now and while I know this update is a bit long-winded, I wanted to include a bit of back-story to this pregnancy as well.
Labels: pregnancy ·