The recipe title you see up there, while that is the short version.
Yeah, the short one.
The original recipe name also included, pumpkin, pumpkin seeds and honeycrisp apples, but I realized that was just way too ridiculously long. Like come on, I cannot have a title that is three-lines long (well I could, but I shouldn’t). That is just too crazy, even for me. So autumn harvest granola came into play and it stuck. I like it better anyway. Did I ever tell you that harvest, is one of my very favorite words and autumn is probably my second? Because they totally are, hence the whole Half Baked Harvest thing.
Have I also ever told you that I despise the “Half Baked” part of Half Baked Harvest? Because I do, and if I could I would delete the Half Baked and just be Harvest, but at this stage of the game it’s not worth the confusion. Really though, I hate it and for reasons that were clearly not obvious to me as a young and naive sixteen year-old.
And I say sixteen because I actually bought and registered my domain name a full year and half before even writing my first post. It took me all that time to build up the courage. Pretty glad I finally did though!
Also, time stinking flies. I know we all say this all the time (especially me), but whoa!! It just flies.
Which is why this year, I am SO not ready for the snow or Thanksgiving and not even Christmas. I mean I am beyond excited for both because they are my two favorite holidays, but this year I really just want to enjoy Halloween… without snow and before all the holiday talk. It’ll be kind hard though because snow is predicted for this week and with snow, I begin to think all things red, green and candy canes. Not gonna lie, one hour of my Sunday was spent looking at the most adorable Christmas bedding at Pottery Barn. SO CUTE. I want it.
Um ok, but back to all things fall. It’s the last day of September and I am so excited for October. I love Halloween. It’s my third favorite holiday (can you tell I love all end of the year holidays?). I am pretty excited to create some fun treats this year and um, dig into a lot of candy. Hey, what is October without a complete sugar high? Actually, I take that back, what is October, November and December without a complete sugar high? Isn’t that what January was made for? I think so.
Before we start that sugar rush though, how about some pretty top-notch, healthy granola? Promise, it tastes so good. Maybe not like a Reese, but good in its own awesome way.
This is my first time adding quinoa to granola and I think it will be a regular from now on. I like the extra chew you get and it adds a ton of protein too, which will be good since we need our strength to lug those bags of candy around. You know, the ones you are going to be stealing from your kids at the end of October… yeah, those.
Obviously, now is the time to start building up people. I call it power planning.
The only fall ingredient that’s missing in this granola is pomegranate arils. I am not a fan of baked pomegranate arils because I love them so much raw, so I added them on top with some yogurt or milk. Delicious.
I used a few honeycrisp apples, some pumpkin, pumpkin seeds and lots of pecans. This granola definitely fits the “autumn harvest” category.
Brown Butter Pecan + Maple Quinoa Autumn Harvest Granola.
Servings: 7 Cups
Calories Per Serving: 710 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 3 cups old fashioned oats
- 1 cup cooked quinoa
- 1 cup raw pecans
- 1 cup raw pumpkin seeds pepitas
- 1 1/4 cup dried cranberries
- 3 small-medium honeycrisp apples chopped
- 3 tablespoons butter
- 1 cup pure maple syrup
- 1/2 cup pumpkin puree homemade if possible
- 1 tablespoon coconut oil or 1 more tablespoon butter
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons honey
- Preheat oven to 325 degrees F.
- In a large bowl combine the oats, cooked quinoa, pecans, pumpkin seeds, cranberries and chopped apples. Toss well.
- In a skillet or small sauce pot melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter is browned quickly remove from the heat and slowly stir in the maple syrup, pumpkin and coconut oil. Add the cinnamon, nutmeg, ginger and salt. Stir in the vanilla.
- Pour the warm mixture over the dry oat mixture and stir to fully combine. I normally stir for a good 3 to 5 minutes.
- Spread the granola out onto two parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to 40 minutes stirring every 15 minutes so the granola will get evenly toasted. The last time you stir the granola, drizzle it with the remaining 2 tablespoons honey. Remove from the oven and let cool completely before storing. Store up to one week or longer if kept in the fridge.*
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*Because of the apples used in this recipe, I recommend eating this granola within one week of baking. I have kept mine a solid two weeks and it is still delicious, but I live at 9,000 feet, so food stays fresher for longer up here. *Adapted from my [Brown Butter Pumpkin Seed and Expresso Glazed Big Cluster Granola | https://www.halfbakedharvest.com/brown-butter-pumpkin-seed-espresso-glazed-big-cluster-granola/].
Good till the last bite. PS. fresh apples in granola is SO awesome.