Alright y'all — it's freakin' fall. Time for rich, decadent recipes laced with a multitude of spices, snuggling in sweaters and enjoying the beautiful sights of multi-colored leaves. Fall is absolutely and unequivocally our favorite three month long holiday at Freckle & Fair and we're not afraid to bombard you with a ton of fall-themed posts, because we know you love them, too, because you have a heart and eyes and taste buds and because duh.
You will probably be carving a pumpkin at some point during the autumn season, and at that point you'll be like, "Great, now I have a ton of pumpkin seeds that will decorate my trash can or compost pile." Even though I always have great intentions to roast pumpkin seeds, I just don't. I always begin a night of pumpkin carving bright-eyed, with dreams of intricate designs and beautiful squash homages to my favorite movie or literary characters, but one slice later and I've ruined absolutely everything and just settle with the traditional triangle-shaped eyes and toothy jack-o'-lantern grin. And after that disappointment, I'm usually ready to toss those pumpkin remnants in the garbage, meaning no roasted seeds.
But not this year! Now you've got a recipe and a purpose — something to look forward to, where those pumpkin seeds will sing alongside wonderful walnuts and spices and give you a protein boost for the morning. And hopefully, even if your pumpkin-carving dreams are a huge let down, you can raise your spirits by impressing everyone with a use for those seeds.
- 3/4 cup pumpkin seeds
- 2 cups oats
- 1 cup walnuts
- ¼ tsp cinnamon
- pinch nutmeg
- pinch allspice
- pinch ginger
- 1 tsp salt
- ¼ cup honey
- 2 T maple syrup
- 1/3 cup coconut oil (olive oil will also work, but I find this one tastes best)
- ½ tsp vanilla
- Preheat oven to 350°F. If you're using fresh pumpkin seeds and need to get some pulp remnants off, just rinse the seeds in the sink in a colander and pull the pulp away. If you don't want to wait for them to dry, simply stick them in the oven for a couple minutes while it's preheating, and you should be good to go.
- Combine seeds, nuts and oats in a large bowl. Add spices and salt and stir to incorporate. One by one, add honey, then syrup, then coconut oil and mix until it is spread evenly throughout the dry ingredients.
- On a large surface like a glass 9x13 pan or a cookie sheet covered with parchment paper, spread the granola mix as thinly as you can.
- Bake for 25-30 minutes. If you like more clumps, don't stir the granola while it's cooking. The granola will brown as it cooks and that should help you know when it's done.
- Once cooled, store in a tupperware container or Ziploc bag. Serve over yogurt or milk, or just eat by itself and enjoy!
Photos and text © Katie Currid