Pumpkin Coconut Pecan Granola II

***I had a rockin’ Friday but there’s far too much to show ‘n’ tell you so I’ve split it into two posts. First I’ll talk about what I brought in to share with my Culinary Cultures class.

If you’ve been reading LLE the last couple of weeks, you know that each Friday in my Culinary Cultures class, a student is assigned to bring in a food that is special to him or her and then share the recipe with the class. It can be anything, sweet or savory, breakfast or dessert.

So far, we’ve had:

Deviled Eggs, Coffee Cake, Italian Creme Cake, Caramel Apple Pie, and Ceviche de Chocho.

I decided to make the Pumpkin Coconut Pecan Granola that I baked a few weeks ago, while I was at home. It was my very own recipe–although that’s not too difficult in terms of granola because it’s so easy to make . However, this time I modified the recipe to improve the taste–substantially! I added some funky touches that brought it to a whole new level. I’m was so pleased with the batch I made last night that I had to share it with you.

I’ll also include what I wrote on the recipe page to share with the class.

Pumpkin Coconut Pecan Granola II

**vegan and gluten free

Granola, you make my heart sing.

There’s something about granola that is frighteningly addicting. It’s the perfect marriage between crunchy and sweet that keeps me going back for more and more….and more. My family members always request that I make a batch of granola for them, as if making granola requires a certain level of expertise. It doesn’t. Making granola is easy peasy!

When I was younger, I couldn’t eat most of the granola sold in stores due to their nut content. Thus, I’ve been making my own granola for years. I like to customize each batch with different ingredients depending on what my taste buds are asking for. Granola is rather forgiving as measurements of ingredients are relatively unimportant. All you need is a big bowl, some old fashioned oats and whatever ingredients strike your fancy.

The best part is that granola is incredibly versatile and can be consumed as a breakfast cereal, a hearty snack, a yogurt topping, or even a healthy dessert–the best excuse to eat granola all day long! This recipe is a combination of some of my favorite ingredients and flavors.

Ingredients:

Dry

• 4 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 tbsp ground cinnamon
• 1 tbsp ground pumpkin pie spice
• 1/4 cup ground flax seed

Wet

• 1/4 cup pumpkin butter
• 1/2 cup pumpkin puree
• 1/4 cup turbinado sugar (or brown sugar)
• 1/4 cup agave nectar
• 1/2 tbsp vanilla extract
• 1/4 cup coconut oil
• 1/4 cup water or almond milk

For the Candied Pecans:

• 1 cup pecan pieces
• 1/2 tbsp Smart Balance/butter
• 2 tbsp agave nectar

Directions:

1. Preheat oven to 275 degrees F

2. In a large mixing bowl, combine dry ingredients

3. In a small sauce pan, combine wet ingredients and heat on stove for ~5 min. or until melted

4. Combine both mixtures ensuring all ingredients are evenly spread throughout

5. Pour the granola mixture onto 2 baking sheets (lined with foil), making sure the granola is spread out in a thin layer.

6. Bake for 1 hour, stirring every 5-10 minutes. Check on the granola often to avoid burning!

7. Mix pecans, agave nectar, and Smart Balance in a small bowl. Microwave for approximately 40 seconds.

8. Bake pecans for approximately 10-15 minutes or until toasted.

7. After pecans have cooled, toss with granola.

8. Enjoy with yogurt, milk, or on its own.

Yields ~7 cups

Notes:

• Don’t skimp on the oil! A little goes a long way and it makes a world of a difference. **I used coconut oil this time and it really brought out the flavor of the shredded coconut.
• Toasting the pecans separately made it so they wouldn’t get burnt. Also, coating them in agave nectar to make them ‘candied’ added a pleasant sweet touch.
• Be very careful not to burn the granola. As time passes, you will have to stir more often. You can lower the temperature of the oven to prevent burning as well.

Tagged as: Almond Milk, Cinnamon, Coconut, Coconut Oil, Flax Seed, Granola, Oats, Pecans, Pumpkin, Pumpkin Butter, Pumpkin Coconut Pecan Granola