A grain-free version of my favorite granola….pumpkin!
It’s getting to be that time of year! Cozy sweaters, hot drinks, leaves crunching beneath your feet, and everything pumpkin!
Okay, so weather-wise, we’re not quite there yet. And the first day of Fall isn’t for 3 more days. But, that doesn’t mean we can’t bring on the pumpkin!
First let me say, that I am totally a granola fanatic. Ever since I started making homemade granola, I have loved experimenting with different flavors and methods. From adding MORE protein, and LESS sweetener, to formulating an easy soaked oat granola. Seeing how it’s September, and pumpkin is making it’s annual appearance, I had to come up with a good, grain-free pumpkin granola.
For a while, I was a little confused about buckwheat. Was it a grain, a pseodocereal, or a seed? I did a little research, and found that it is a seed, commonly referred to as a pseudocereal. But, it’s gluten-free, and is NOT a grain. In case you were wondering.
For this granola, soaking the buckwheat overnight ensures a crunchy, but not rock-hard granola, and also makes it more digestible and nutrient rich. Buckwheat has a pretty strong flavor when toasted. I’ve tried buying Kasha (toasted buckwheat), and it was a bit too much for me. However, it wasn’t nearly as strong when I soaked raw buckwheat groats, and toasted them myself. I’m not sure if it was the lower temp of this granola recipe, or what. Anyway, I love the nuttiness it brought out. And speaking of flavor, I made sure this was super pumpkin-y, with very little sweetener. If you want a little treat, add a handful of chopped dates once it’s done baking…they’re the perfect compliment to the pumpkin.
Without further ado, here is my first pumpkin recipe of the season!
So, what’s your favorite way to enjoy the taste of pumpkin?
There’s still going to be a little bit of liquid in the buckwheat, once you rinse and drain it. But, that’s okay…it helps it get nice and clumpy.
When spreading on the cookie sheets, make sure it’s as even as possible. You don’t have to get TOO precise, but you do want it to bake evenly.