It’s hard to keep your wits about you this time of year. The sun sets at what feels like 3pm. The wind chills. Sickness pervades. The stretch between now and December holidays feels longer than the rest of the year combined.
Leaning into cozy comforts like reading, candelit yoga, ginger tea and cedar incense helps me to get through these long dark stretches. I heard recently the Danish call this kind of holed-up coziness “hygge” but I just think of it as “every night of my adult life.”
Anyhow here’s a recipe I’ve been making and enjoying a lot lately. Simple, tasty and perfect for November mornings.
Pumpkin Spice Granola
inspired by the Minimalist Baker
- 3 cups rolled oats
- 1 cup crushed almonds
- 1 cup pepitas
- 3 Tbsp coconut sugar
- ¼ tsp of sea salt
- 1 tsp pumpkin pie spice
- 1/4 cup softened coconut oil
- 1/4 cup maple syrup
- Preheat oven to 350.
- Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl. Add maple syrup and coconut oil. Stir well to combine.
- Spread the mixture evenly onto a parchment lined baking sheet for 25 minutes. Turn the pan halfway through for even cooking.
- Once the granola is golden brown, remove from oven and let cool completely. It will crisp up as it cools.
- Store in an airtight container for a couple of weeks…or as long as it lasts.