Oh does it feel better than EVER to be posting a recipe today! And it’s for a very, very exciting cause: Liz of Pumpkin and Peanut Butter‘s VIRTUAL BRIDAL SHOWER. *cheers*
See, she’s getting married in a few weeks and Alexa and I thought it would be fun to gather up some blogging friends of ours and post some recipes pertaining to pumpkin or peanut butter (ah, so very clever) in celebration!
Liz is an absolute wizard in the kitchen. Her recipes are not only super healthy, but seriously delicious. My favorite recipe of hers is for these toasted coconut dark chocolate oatmeal cookies – they are out of this world tasty and you must make them as soon as possible.
Now, I am positively pumpkin obsessed when fall comes around. Bread, muffins, pancakes, smoothies, pasta – you name it, I pumpkinize it. It’s a magical, magical squash. Inspired by this granola from Minimalist Baker, I wanted to create my own perfectly pumpkiny, fall granola – and I think you’ll really love it. Lightly sweet, perfectly crunchy, and a touch of spice, this granola makes for a perfect healthy breakfast or snack. It’s vegan, gluten-free, refined-sugar-free, dairy-free…so basically whatever your dietary needs or preferences, there’s no excuse not to make it 😉
Be sure to check out the other recipes included in today’s party; these pumpkiny, peanut-buttery eats look too good to be true!
- Alexa from Fooduzzi // Homemade Pumpkin Spice Peanut Butter
- Becca from Fork in the Kitchen // Pumpkin Spice Baked Brie
- Rebecca from Nourished. the Blog // Gluten-Free Baked Pumpkin Donuts
- Maya from Spice & Sprout // Pumpkin Spiced Whiskey Hot Chocolate
- Erica from Nommable // Honey Apple Peanut Butter Tart
- Laura from Joy Food Sunshine // Mini Vegan Pumpkin Pies (No-Bake)
- 2½ c old-fashioned, rolled oats
- ⅓ c raw quinoa
- 1 c raw pumpkin seeds (pepitas)
- ¼ c organic pumpkin puree
- ¼ c pure maple syrup
- ¼ c coconut sugar (can be subbed with brown sugar)
- 2 T extra-virgin olive oil
- ¾ t pumpkin pie spice
- ¼ t salt
- Preheat oven to 300. Place a piece of parchment paper on a large baking sheet.
- In a large bowl, whisk together pumpkin puree, maple syrup, sugar, olive oil, pumpkin pie spice, and salt.
- Add in the oats, quinoa, and pumpkin seeds, and mix until well combined.
- Spread the granola evenly onto the parchment paper.
- Bake for 20 minutes, then stir the granola. Bake for another 20 minutes, then let cool completely at room temperature. Store in an air-tight container or bag. Enjoy!