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WIAW: Pumpkin Granola

First-off, we have an apology to make.

Last What I Ate Wednesday, we promised we were going to post our pumpkin granola recipe, and here we are one week later, half our granola is gone, but there has been no recipe for you all!  We’re very sorry.  But never fear, today we are finally coming through on our promise!

But first, it’s What I Ate Wednesday Time!

So we’re not trying to make excuses here, but the reason we’ve been so MIA lately, is because we have a large and rather scary midterm coming up at the end of the week, which is why we have not been posting quite so frequently, and also why we have failed to share with you our pumpkin pie granola!

So unfortunately, blogging has had to take a bit of a back-seat over the past week, which also means that we haven’t been doing a whole lot of photo-taking of our own recipes.  This is unfortunate, because we’ve also made some pretty tasty eats that we would love to share with you- so of course we plan on making them all again so we can do proper posts about them 🙂

Thankfully, other bloggers have come through for us and taken beautiful photos and written fantastic posts about their recipes, and so today we will be sharing with you some of the delicious eats we’ve been having, courtesy of those lovely individuals in our never-ending attempt to get through the recipes on our Pinterest board!

Wow.  This was one of the tastiest recipes we made all week.  A major shout-out to Gina for sharing this, if it’s possible we think after eating this we’re even more in love with squash than we were before!

Another fantastic Kelly creation!  This peanut butter microwave cake for one was the best bed-time snack!  Of course, we made ours for two 🙂

Another version of this pancake in a jar was had for breakfast, this time of the apple-cinnamon-raisin-walnut variety!  Think thick, doughy pancake batter swirled with apple butter, over top of cinnamon-y steamed apples… this was our best pancake-in-a-jar yet!  Topped with a walnut butter version of this:

Angela, you’re a genius.

And in between all of that, we’ve been plowing our way through two giant jars of pumpkin pie granola!

Like we said last wednesday, as soon as our Love Crunch was gone we knew we had to make more granola asap! We thought about making carrot cake, but then decided that ’tis the season for pumpkin so why not make pumpkin pie granola?

Let us tell you, guys, this stuff is good. It’s crunch, not too sweet with a little bit of spice. We used a variety of different flakes (kamut, oat and spelt), but if you don’t have all of those and can’t wait don’t have time to go to your nearest bulk store to get some, using all oats would work well too.

There really isn’t much else we can say about this granola, except that if you like granola and you like pumpkin pie, you will love this granola and you should probably go make this.

Don’t forget to head over to Jenn’s blog and check out the rest of the WIAW posts!

Also, don’t forget to enter our coconut oil giveaway!! 🙂

Happy WIAW!

Pumpkin Pie Granola

Prep time: 10min
Bake time: 20-30min
Makes: 2 large jars

Ingredients:

2 c. rolled oats
1 c. kamut flakes
1 c. spelt flakes
1/2 c. popped amaranth
1 c. walnut pieces
2 tbsp ground flax
2 tbsp whole flax
1 tbsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/8 tsp salt

1/2 c. maple syrup
1 tbsp coconut oil
4 tbsp pumpkin
1/2 tbsp vanilla

Direction:

Preheat oven 375 F.
Combine dry ingredients and wet ingredients separately, then mix together well. Spread out on a baking sheet and bake for 20-30min, stirring occasionally, until lightly browned and crispy. Allow to cool and store in jars or plastic containers.

-twosaucysisters

We will be recapping our Provincial Championships soon, and will be showing you what our team dressed up as for halloween, what will you (or your kids) be wearing this year?

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About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

12 responses »

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  5. Yum! Yum! Yum! Your pumpkin pie granola sounds delicious and looks so pretty! I represent Kamut International and am so pleased to see that you are using KAMUT® Brand flakes in the recipe. I wanted to let you and your followers know that “KAMUT” is actually a trademarked name for an ancient variety of organically grown wheat.

    KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® khorasan is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    Reply
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  7. Okay, i’m drooling!! Seriously.. this post is filled with so many delicious fall themed foods!

    Reply
  8. I love the combo of maple, garlic, and squash, so this sounds amazing! I bet it would be fantastic watered down a bit for a salad dressing:)

    Reply

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