Granola made at home with pecans, pumpkin seeds, prunes, peanut butter and pumpkin pie spice.
I love granola. I love making granola, I love eating granola. But I don’t love the granola that you buy at the stores. I love MY granola. And it changes EVERY single time I make it. So I thought I’d be strict on myself and post an actual recipe with real measurements … but thought I needed some little quirk to catch your eye! And hence, the 5P granola was born. Abby called it the ‘perfectly primed penta-granola of the 5P’s’, even though she wouldn’t eat any of it because it contains prunes (shake of the head!).
So the 5P’s are: pecans, peanut butter, pumpkin seeds, prunes and pumpkin pie spice … I tried hard to find other things that started with P but that’s what I came up with in our cupboard!
As always with granola there are plenty of substitution options:
- Substitute maple syrup (100% organic if possible) for the honey
- Substitute half of the peanut butter with coconut oil, butter if you want it less nutty
- Substitute all of the peanut butter with almond butter, cashew butter, any type of butter.
And eat … and enjoy … and think of me while you do so!
- 1 cup (115g) pecans, chopped
- 1 cup (130g) pumpkin seeds
- 1 cup (100g) oats
- 1 cup (175g) prunes, chopped
- 1/2 cup (125g) peanut butter
- 1/2 cup (130g) maple syrup
- 1 tsp vanilla
- 1 tbs pumpkin pie spice
- Preheat oven to 385F.
- Combine the oats, pecans and pumpkin seeds together in a medium-sized bowl.
- Combine the maple syrup and peanut butter and heat in microwave for approx 1 min (or stove-top). Once combined, add the vanilla and pumpkin pie spice.
- Add the peanut butter and syrup mixture to the oats, nuts and seeds and mix to combine thoroughly.
- Spread on a baking tray lined with parchment paper in a single layer and bake in oven for 20-25 minutes. Stir once or twice to make sure all is toasted but not burnt.
- Remove from oven and stir in chopped prunes.
- Allow to cool and store in storage container for up to 1 week.