Okay…so do you have some difficult people to cope with in your life? Are you, yourself, often in conflict?
This week on the radio, I covered difficult people…
The primary way I’ve been working out this no running, back at square one, sense of grief stage of my life is by doing yoga each day (from 20 minutes, to a full session) and baking. My close colleagues at work will be getting Fall Gifts of homemade gourmet healthy harvest treats of: apple butter, hazelnut date granola, and pumpkin biscotti. One of the techniques I’ve used to reduce holiday stress is to reduce obligated gifts in December and to give when the energy is more vibrant.
There is something about the crisp air of autumn that stirs up the inclination to bake. The smell of burning wood, the taste of juicy apples, the sound of leaves rustling in the air and the sights of deepened nature, calls out to prepare something earthy. The craving for both crunch and heaviness emerges.
Europeans love their muesli, appearing in numerous creative flavors from chocolate and coconut to fruit and nut and seasonal varieties like ginger peace in the summer and cranberry chocolate in the winter. Poured over cold milk, this breakfast fuels and satisfies. Muesli tastes rather cooling, however. If only there was a way to BAKE it. Taking a page from our host culture, this baked granola recipe offers crunch and warmness that the autumn season cultivates. It offers a healthy crunch; this version has a minimal amount of sugar and oil, and is packed with heart-boosting grains and nuts and fruit.
This granola recipe makes 10 1/4 Cup Servings. It is the perfect weekend baking project to satisfy the autumn urge for spicy, sweet warmth. This version also makes an excellent homemade gift. Purchase a few glass jars, or reuse cleaned jam jars, and fill up with the granola, and attach a handwritten recipe. Your loved ones will be won over!
VEGAN PUMPKIN GRANOLA
PREHEAT THE OVEN to 350F, or 150C.
2 Cups of store bought Muesli (any flavor)
2 Cups Old Fashioned Oats
1/4 Cup Wheat Germ
1/3 Cup Nut Pieces (This Recipe used Pumpkin Seeds)
1/3 Cup Dried Cranberries
1 Teaspoon pumpkin pie spice
1/4 tsp salt
Mix these dry ingredients together in a large bowl.
1/2 Cup Solid Packed Pumpkin
1/3 Cup Olive Oil
1/3 Cup Maple Syrup
Mix the wet ingredients together in a small saucepan. Stir vigorously, and heat until the mixture just begins to bubble.
Mix the dry and wet ingredients together .
Coat a cookie sheet with Olive Oil. Spread the mixture on the pan. Roast for 13-15 minutes. Then Stir, pulling the more roasted edges towards the center. Roast for another 7 minutes. Stir again, and roast for another 5 minutes. All the oats should be golden to dark golden. If not, roast for another minute. Remove from the oven, but keep in pan to cool for an hour.
Store in an airtight container. Granola will keep for two weeks (if it lasts that long!).