Is it getting cold where you are? It sure is here! We are all bundled up on our walks these days, hats, mitts, jackets and soon we will need boots too although there is no snow here yet.
When it gets colder out is when I hit the kitchen! At least more than I usually do. If I find myself getting bored from being stuck inside all day long, a loaf of bread, pot of soup, batch of cookies, quick bread, cake or pie always seems to help the day go faster. Plus, I have a whole bunch of delicious food to feed my family and to share with you too!
Here are some of our favorite fall recipes, as well as yet another new delicious pumpkin recipe! 🙂
And if that weren’t enough, I thought up this delicious granola recipe with pumpkin, cinnamon, ginger, cloves and nutmeg that is perfect for chilly fall mornings!
Cinnamon Pumpkin Flax Granola
I love the smell of this sweet and spicy pumpkin granola baking in the oven. A perfectly crisp granola made with both pumpkin seeds and flaxseeds.
Makes 5 cups of granola
- 3 cups rolled oats
- 1/2 cup unsalted shelled pumpkin seeds
- 1/4 cup whole flaxseeds
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2/3 cup pure maple syrup
- 1/3 cup canned pure pumpkin puree
- 1/3 cup sunflower oil
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Combine the oats, pumpkin seeds, flax seeds and spices together in a medium mixing bowl.
- Whisk together the syrup, pumpkin puree, oil and vanilla in a separate small mixing bowl.
- Add the wet ingredients to the dry ingredients and stir until combined. Transfer the granola mixture onto the baking sheet and spread evenly.
- Bake for 35-40 minutes, until crisp, rearranging the granola halfway throughout the baking time. Allow to cool completely and harden before removing from the pan. Store in an airtight container or mason jar for up to a week.
That should keep you warm for a while! 🙂