Since we don’t exactly get the most full fledged fall here in Phoenix, I learned that the best way to get into the spirit of the season is to create the fun. During our Fall Break over the weekend, my roommate and I took a trip up north in Pinetop. It was incredibly refreshing to see the firey orange leaves and feel the crisp mountain air.
When I got back to Phoenix on Monday, I went a little crazy continuing my autumn momentum. I made ginger butternut squash soup (recipe coming soon), pumpkin biscotti, this pumpkin spice granola and even tried pumpkin ale. This granola has been a delicious way to start each morning and reminds me that Fall really is here.
The recipe is quick and simple. Just toss toasted oatmeal, quinoa and almonds with maple syrup, pumpkin puree, some spices and oil, then bake. I used the Maple Agave Syrup Blend from Trader Joe’s (pictured above) and it adds a light, but not too sticky, sweetness.
The granola is not as crunchy as the store-bought version, but still has that chewiness from the oats and almonds. I really enjoy how the pumpkin flavor is subtle. However, if you’re looking for a punch of spice, add another 1/2 teaspoon of pumpkin spice blend. You can also toss in dried cranberries, pepitas or flaxseed, like what’s in the original recipe from SkinnyTaste.com!
Store in an airtight container or mason jar and you can enjoy this Pumpkin Spice Granola for days. I love mine on top of yogurt with sliced banana, a drizzle of honey and a cup of coffee. Hope this breakfast helps you celebrate each lovely Fall morning!