Apparently there was a pumpkin theft in my neighborhood yesterday which I was unaware of until I woke up this morning to an amusing string of emails from people in the neighborhood:
Jason (condo owner across the street from the town houses): A girl got out of a black car and took two pumpkins from the corner town house front stoop yesterday. What is this neighborhood coming to?
Erica (sent to a couple of the town house owners who could possibly have missing pumpkins): Did one of you have two pumpkins stolen? Just checking. I’m hoping that a lady was supposed to pick them up or something and did not just take them.
Terri (a town house owner): They were stolen from my front steps!
Laura (another town house owner): I wasn’t home last night. I’m not sure if mine are still there. Elissa had a couple of pumpkins on her steps too.
Elissa (that’s me…also a town house owner): Laura your pumpkins and our pumpkins are thankfully safe and sound!
Funny!!? Well…I thought it was! My bedroom is on the 3rd floor and the first thing I did this morning after reading this email was to walk down to the first floor to check on the pumpkins and send my email reply.
This whole pumpkin situation was also great inspiration for this granola. I plan to enjoy this for myself and share it my sister Angela (who is going to have a baby ANY DAY NOW).
I did some granola research today and then adapted my own unique recipe. It smelled deliciously of spice and coconut while it was baking. It’s crispy and slightly sweet and really good! I can’t wait to try it with some frozen yogurt 🙂
Pumpkin Seed Granola
- 6 cups rolled oats (not quick cooking or instant)
- 2 cups sliced almonds
- 2 cups raw pumpkin seeds
- 1/3 cup local honey
- 1/3 cup pure maple syrup
- 1/2 cup virgin coconut oil
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried ginger
- 2 big pinches kosher salt
- 1 cup dried cranberries
- 1 cup white raisins
- Preheat oven to 325 degrees. In the largest mixing bowl you have add oats, almonds, pumpkin seeds and all the spices. Mix together well. In a separate small bowl mix together the coconut oil, honey and maple syrup. Add the wet ingredients to the oats mixture and using a rubber spatula fold it around and around the bowl until combined. (It think it’s better to fold the mixture instead of stirring it so that the almonds won’t break up too much)
- Spread out mixture on a large baking sheet. Stir every 20 minutes so that it bakes evenly. Bake for about an hour.
- Add the mixture back into a large mixing bowl and fold in dried cranberries and raisins. Divide into airtight containers for storage.