Triple Chocolate Pumpkin Pecan Granola
Chocolatey nutty goodness with an undertone of pumpkin spice that is just wonderful. Plus, (especially if you use dark chocolate), it’s good for you. What could be better than that?
I know that there are those of you that will think “why on earth would I bother to make granola when I could just pick it up at the store?” Here are five reasons why you should:
- Have you ever seen Triple Chocolate Pumpkin Pecan Granola at the store? I mean, seriously. You gotta try this.
- It makes your house smell SO amazing while it’s baking.
- You know EXACTLY what’s in it because you did it yourself. No hidden chemicals or strange ingredients.
- It makes a great interval workout. Put the granola in the oven. Work out for 15 minutes. Time to stir the granola! Another short workout. Repeat. As the granola cooks, it smells better and better, so your little workout breaks become increasingly more satisfying.
- CHOCOLATE! Need I say more? Who doesn’t love chocolate for breakfast?
- 3 cups old fashioned rolled oats
- 1 cup coarsely chopped pecans
- 1/3 cup sunflower seeds
- 1/3 cup almond slices
- 1/3 cup chopped cashews
- 1/4 cup (1 scoop) chocolate protein powder (optional, but I like the extra chocolate taste and protein boost it adds)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon coarse sea salt
- 1/4 cup flaxmeal
- 1/4 cup pumpkin puree
- 2 Tablespoons maple syrup
- 2 Tablespoons honey
- 1/8 cup dark cocoa powder
- 2 teaspoons vanilla
- 1 Tablespoon butter, cut into chunks
- Preheat oven to 325 degrees. In a large mixing bowl, mix the oats, nuts & seeds, protein powder, spices, salt, and flaxmeal.
- In a small microwaveable bowl, stir together all the ingredients for the sticky mixture except the butter. Cut the butter into chunks and add to the mixture. Microwave for 1 minute, stir, then if the butter isn't completely melted yet, microwave another 30 seconds and stir again. Repeat again if needed until the butter is melted and the chocolate mixture is nice and warm.
- Combine the wet mixture with the dry mixture until completely incorporated and everything is evenly mixed. Spread the granola out onto a large jellyroll pan. Bake for about an hour, stirring every 10 - 15 minutes until the granola is nicely toasted. Remove from oven. Cool completely, then mix in the chocolate chips. Store in an airtight container. It will keep up to one month (but it won't last that long at my house).
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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