Today my mid-morning snack is granola. Granola can easily be all carbohydrates if you’re not careful. Luckily for you all, I’m careful. In dreaming and planning about this granola I just decided to do all the things. Every thing of fall I could think of, I put it into this healthy granola recipe. It’s got nuts and pumpkin seeds and oil and egg whites for lots of protein. It has oats and pumpkin and maple syrup and dried apples for carbohydrates. It is so super yummy. And it has everything I love about this season. Even the color!
I made this on a Saturday afternoon and that evening we went to a splendid fall wedding. I baked the granola in intervals as I was getting ready until it was perfectly done. Then we sat beneath cascading autumn trees as dear friends tied their lives together with God. And as I looked up at one of the large trees, it reminded me of the granola I just made.
God loves us so much, he cares about the details, he cares about marriage, the changing leaves, what we eat for lunch today, and even the colors and flavors of this granola. It can all bring him glory. Isn’t that spectacular? What you’re doing right now can bring him glory. I love the God we serve!
Enjoy this granola, enjoy making it, measuring and combining the ingredients, licking the spoon, baking and stirring in shifts, and consuming what the final product you just worked for. A few notes:
- always purchase raw nuts for granola because you will be cooking them and you don’t want to double roast them (ew)
- I recommend pulsing the almonds and walnuts separately in a food processor because walnuts are softer and chop quicker than almonds
- You can pulse the pumpkin seeds if you like, I prefer to leave them whole
- I don’t love ground clove. I used a small dash because a little bit goes a long way
- This only calls for a 1/2 cup of pumpkin, I am sure you can find other uses for the can (in pancakes, smoothies, muffins, pie, etc.)
- Granola can easily ruin your day if you don’t watch it carefully as it cooks. It will burn easily and it’s terribly sad if that happens
- Always add dried fruit to granola after you bake it
- 1/2 cup almonds, raw
- 1/2 cup walnuts, raw
- 2 cups oats, old fashioned
- 1/4 cup pumpkin seeds, raw
- 1 teaspoon cinnamon
- Teeny tiny dash of ground cloves
- Dash of ground ginger
- A few grates of nutmeg
- 2 egg whites
- 1/2 teaspoon salt
- 1/2 cup pumpkin
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1/4 cup oil (whatever you prefer, olive, canola, coconut)
- 1/4 cup diced dried apples
- Parchment paper
- Preheat oven to 350 degrees F. Line pan with parchment paper.
- Pulse almonds in a food processor until slightly coarse. Pour into a medium bowl.
- Pulse walnuts in processor until slightly course. Pour into same medium bowl.
- Add oats, pumpkin seeds, cinnamon, cloves, ginger, and nutmeg, mix well to combine. These are the dry ingredients.
- Separate egg whites into a small bowl and add salt. Using a whisk, mix until egg whites are frothy. Add pumpkin, maple syrup, vanilla and oil, whisk well. This is your wet ingredients.
- Add wet ingredients to dry ingredients. Combine well.
- Spread granola out evenly on baking pan. Bake for 15 min. Stir, bake another 15 minutes, WATCH CAREFULLY!
- Remove from oven and add dried apples.
- Let cool for at least one hour (mine cooled for 8 hours on our counter).
- Store in an airtight container.
- Serving size: 1/2 cup (220 calories)