Currently I am typing this post while munching on incredibly burnt granola. But don’t you worry I will not allow you to make the same mistake as me. Or I pray your memory/ attention span is more than that of a goldfish and does not allow you to make what was supposed to be a quick trip to the bathroom spiral into a twenty minute battle between your face and a pair of tweezers with an ending result making you look like you had an allergic reaction to peanuts and an apartment that reeks of burnt popcorn (or in this case granola). So unfortunate.
But getting to the point, I made granola. It’s actually really good when you do it right. I promise. And this granola could easily blow over mr trumps combover. I guess that isn’t the best comparison since baby breath could blow it over, but what I’m trying to say is that this shit’s good. real good.
In light of these cooler nights and the holidays slowly but surely approaching, I wanted to do something festive and with pumpkin pie being one of my favorite fall time desserts I decided to turn it into an easy budget friendly, kid friendly, quick to make, hassle free granola (just make sure your timer is on LOUD).
Budget friendly and deliciously festive granola perfect for the fall holidays.
4 cups old fashioned rolled oats (not quick)
½ cup roasted salted pumpkin seeds (if using unsalted, add a tsp of salt to recipe)
½ cup graham cracker crumbs
3 tbsp brown sugar
1 tsp ground cinnamon
½ tsp nutmeg
⅓ cup coconut oil (melted)
1 tbsp vanilla
¼ cup grated white chocolate
Set your oven to 325 and line a baking sheet with foil (or you don't have to but one less thing to wash...)
Next in a medium bowl add your oats, pumpkin seeds, graham crumbs, sugar, cinnamon and nutmeg. Mix.
Next in a small bowl whisk together your egg, oil and vanilla and then gradually add to your oat mixture until fully incorporated.
Spread out on your baking sheet and place in oven for 20-25 minutes. Absolutely checking at 20 minutes or until lightly golden brown.
Once done, remove from oven and sprinkle your white chocolate over your oats and begin to mix until oats are covered and chocolate is fully melted in.
Let cool for about 10 minutes and then pour into a storage container. I like to keep mine in the fridge (I think it makes the taste and texture better if that is even possible).
I used some New Zealand white chocolate that I purchased from whole foods (near their cheese section) and this literally is the best white chocolate I have EVER tasted so I highly recommend the same if you can 🙂
Add a comment