You may really feel fall within the air even when it’s not technically fall but.  The overly scorching days are gone, changed with cool mornings and reasonable temperatures. I like it although!  That is my favourite time of yr and operating outdoors on a cool morning is refreshing!  I’ve additionally gotten into baking fall goodies involving issues like pumpkin and apples!  Like this Vegan Pumpkin Maple Date Granola I lately made since I had a can of pumpkin open from one other recipe.  Eric and I like handmade granola!

This granola is straightforward to make, simply combine and bake and it occurs to be oil free since I exploit nut butter rather than the oil.  I used almond butter this time as a result of it was what I had available however I feel pecan butter could be beautiful as nicely.  I make my very own nut butters within the vitamix so the sort I’ve varies typically.  I made a kind of batter with canned pumpkin, the nut butter, pumpkin pie spices maple syrup, vanilla, maple extract and sea salt (salt is essential in granola because you get the salty candy combo that means) and tossed it with the granola and it was good as soon as baked up!

For the add ins on this I used pecans, almonds, coconut and dates.  The dates present a chewy caramely ingredient, and the coconut offers sweetness.  Should you needed to modify up the combo of nuts I feel pumpkin seeds or walnuts would even be good!  I used thick rolled oats for this, however you may additionally use quaint.  I simply use what I’ve available normally as a result of who desires to make an additional journey to the shop?

This smelled superb whereas baking!  I couldn’t wait to attempt it!  And as soon as I did it was fairly darn addicting, I couldn’t cease snacking on it whereas it was cooling!  It was satisfyingly crunchy, salty and candy, scented with maple pumpkin spices and vanilla and the bits of chewy dates have been superior!  In case you are craving a crunchy snack, positively give this a attempt!

Vegan Pumpkin Maple Date Granola
Makes 6 cups

Elements:

• 3 cups natural gluten free quaint rolled oats
• 1 1/4 cups uncooked pecans
• 1 1/4 cups uncooked almonds
• 1 cups finely shredded, dried unsweetened coconut
• 1/2 cup natural canned pumpkin
• 1/4 cup maple syrup
• 1/2 cup almond butter
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp sea salt
• 1 tsp pure vanilla extract
• 1 tsp maple extract
• 1 1/2 cups gentle, pitted medjool dates, lower into items

Directions:

1. Line a big baking sheet with non-stick foil, and spray with cooking spray.
2. Preheat the oven to 350F and set rack on the medium place.
3. In a big bowl, mix oats, nuts, and coconut, and put aside.
4. In one other bowl, whisk collectively pumpkin, maple syrup, nut butter, spices, sea salt, vanilla and maple extracts till nicely mixed, then pour over oat combination and toss to coat till utterly blended.
5. Pour out onto ready baking sheet, and unfold out evenly.
6. Bake for 35 minutes, stirring about each 10 minutes or so till the granola is evenly browned. Take away from oven and let cool.
7. Stir in dates and revel in!

Retains for two weeks in an hermetic container at room temperature, or 6 months within the freezer.