The only time I think about pumpkin is during Thanksgiving, but ever since reading that article I've been obsessing about, all I can think about is pumpkin, since it made the list TWICE. Once as plain old pumpkin, and again as pumpkin seed! So, it must be good for you, right? I mean, it was published in the NY Times, so it must be true...I don't think I've ever bought pumpkin seeds, and now I'm buying them every week. However, since I'm not really much of a "grazer", I've incorporated them into my meals, adding seeds to my granola and sprinkling them on salads. A recent conversation with a friend led to the possibility of adding the raw seeds into carrot cake and then toasting them for a crunchy topping on top of the icing. Mmm...can't go wrong!
Here's how I make granola:
4 cups oatmeal
1/2 cup crushed raw almonds
1/2 cup pumpkin seeds
1/3 cup honey
1/3 cup canola oil
Whisk together honey and oil. Stir together all ingredients until evenly coated. Bake in a 350 degree oven for 30-45 minutes, stirring frequently. As the granola bakes, it'll reach a point where it'll start to toast really quickly, so make sure you keep an eye on it. It's like toasting pine nuts...no one likes burned nuts!
You can add chopped dried fruits like figs, cranberries, mangoes, whatever. Store in an airtight container. Yum!
Wish you could have a bite,
Foodsnob
1 comment:
As someone who eats this granola every day for breakfast, I can attest that it is amazing.
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