The long weekend for me at work has finally come to an end. The printers in the kitchen stopped shoveling out tickets, the hot line begins to cool down as I turn off the grill, flat top and fryers, and the breakdown of my mise en place on my station is in place. I tightly wrap my prep with plastic wrap, cut a small piece of blue tape and begin to write “Diced Tomatoes, 11-04” All of a sudden I realize the 11 on the tape stands for the month of November. Where did this year fly by?? It didn’t phase me that we were already in the end of the year until two days ago. What started out as a slow year for me as I unpacked my belongings and got settled into my new South Florida residence and began a new job, slowly picked up once summer came to an end.
Now that fall is halfway over, the holidays are quickly approaching in less than 4 weeks with Thanksgiving kicking it off. The change in climate has fallen which means most folks will be turning to comfort food to keep warm this winter. As I gear up my kitchen in preparation to make soups, stocks, stews, cookies, breads along with other hearty and seasonal favorites, I want to share with you one last fall recipe that I know you will enjoy. This recipe is great for the winter as well if you have access to fresh or canned pumpkin. This granola is fantastic with fruit for breakfast, yogurt for lunch, and dessert for dinner. At the end of this recipe, you will find an awesome suggestion for the granola.
Active Time: 15 Minutes
Total Time: 40 Minutes
Recipe Credit: Girlcooksworld
-6 Tablespoons Butter
-2 1/2 Cups Oats
-1 1/2 Teaspoons Cinnamon
-1/2 Teaspoon Ground Ginger
-1/2 Teaspoon Nutmeg
-1/2 Teaspoon Salt
-1/2 Cup Pumpkin Puree
-1/2 Cup Honey
-1/4 Cup Brown Sugar
-1 Teaspoon Vanilla
-1/2 Cup Pumpkin seeds (optional)
-1 Sheet tray
-1 Medium sauce pot
-1 Mixing bowl
Method of Prep:
-Set oven to 300 degrees Fahrenheit
-Melt 2 tablespoons butter. Add the oats and stir to coat
-Pour oats into a bowl. Add spices and salt.
-Cook remaining butter, pumpkin puree, honey, and brown sugar. Bring to a boil. Stir in vanilla and remove from the heat.
-Pour hot mixture over the oats and mix well. Mix in pumpkin seeds and spread on a lined baking sheet.
-Bake in oven for 20 minutes or until desired granola texture (crunchy vs soft).
-Remove from oven and let cool. crumble granola in your fingers until it is all broken down into granola consistency.
Bourbon Peaches, Pumpkin Granola, Apple/cinnamon yogurt, pomegranate.
-1 Cup Pumpkin Granola
-8 ounces Apple Cinnamon Greek yogurt (Chobani)
-1 Cup Frozen Peaches
-2 Ounces Jack Daniels or other Bourbon of choice
-1/4 Cup Pomegranate seeds
-1 Tablespoon Butter
Method of Prep:
-In a large sauce pot, heat up bourbon and peaches until peaches are soft.
-If granola is soft, place in the oven to dry out and make crunchy for 10 minutes on 300 degrees.
-Once peaches are soft, place in a serving bowl. Leaving bourbon in the pan, place back on the stove, add in butter and cook over medium low heat until slightly reduced into a syrup consistency, approximately 5 minutes.
-Sprinkle granola and pomegranate seeds over the peaches. Add a dollop or more of yogurt of top.
-Pour bourbon syrup over granola, mix up and eat!