I feel like a one-trick pumpkin lately.
October is actually Pumpkin Awareness Month and I am the ambassador.
I used slivered almonds in place of pecans and added 1/4 cup of unsweetened coconut flakes.
I omitted the allspice and cloves and skipped the butter and cinnamon coating.
I used baby spinach in place of the chard and added fresh ricotta cheese, fresh mozzarella and hot Italian sausage. This was delicious.
I used ground beef instead of turkey and added coarse ground mustard, fresh thyme and fire roasted crushed tomatoes.
I didn’t change a thing. This would be perfect for Thanksgiving stuffing.
My pumpkin outreach campaign isn’t done yet, though, friends. Not until these Pumpkin Butter S’mores happen. Only then will my work be complete.
Adapted from Skinnytatse
1/4 cup uncooked quinoa, rinsed well and pay dry with towel
1 1/2 cups rolled oats
1/4 cup flax seeds
1/4 cup pepitas
1/4 cup slivered almonds
1/2 cup dried cherries (or raisins)
1/4 unsweetened coconut flakes
1/4 cup honey
1/4 cup pumpkin puree
1 tsp canola oil
1/2 tsp pumpkin spice
1/4 tsp cinnamon
pinch kosher salt
1/2 tsp vanilla extract
Preheat oven to 325 degrees.
Spread oats and quinoa on a parchment lined baking sheet. Toast in the oven for 10 minutes, stirring once.
Remove the oat and quinoa mixture from the oven and combine in a medium bowl with the flax seeds, pepitas, almonds, cherries and coconut.
Reduce oven to 300 degrees.
In a small bowl, combine honey, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and quinoa mixture and stir with a spatula. Spread granola back onto the baking sheet and bake an additional 20 minutes, until golden.