Guys. Thanksgiving is in 8 days. WHAT.
Now okay, I know I’ve been a bit obsessed with the pumpkin these days, but can you blame me? I’ve said it before, but this stuff is too good to pass up when it’s in season – tons of fiber and flavor, and SO versatile. My last pumpkin recipe was a savory one, and the one I’m bringing you today is sweet enough for dessert, but makes the perfect healthy breakfast too. It also comes together in a pinch and basically makes itself..helloooo slow-cooker. My colder-weather best friend.
I’ve paired this granola with my absolute favorite greek yogurt Noosa. The pumpkin flavor is actually out of control, if you haven’t tried it yet! Target for the win. The spices mixed with the crunch of the nuts and the chewiness of the oats make this recipe my go-to for a crowd-pleasing gift. Gluten-free, vegan and paleo, you can literally give it to anyone who needs a little homemade goodness if their life.
Slow-Cooker Pumpkin Maple Granola
(adapted from this recipe)
2 cups old fashioned oats
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/3 cup pumpkin puree
2/3 cup maple syrup
2 tsp vanilla extract
1/2 cup chopped walnut halves
1/2 cup chopped pecans
1/2 cup seedless raisins
- In a large bowl, combine the oats, salt, and spices. Stir to combine.
2. In a small bowl, combine the pumpkin, maple syrup and vanilla and stir.
3. Add the pumpkin mixture to the oats, and mix until fully coated.
4. In a slow cooker set on high, pour the oats and spread in an even layer. Cook for 2 hours on high, stirring every 30 minutes. *Don’t forget this part!
5. After 2 hours, turn the slow-cooker off, add in the nuts and raisins, and mix. Store in an airtight container.
Let me know if you guys try this! Hope you like it