Even though it’s still hot as hell in Austin, I’m ready for fall and all of the pumpkin stuff. I already found some almond milk pumpkin spice creamer at Target (thanks to The Spooky Vegan for the heads up on Instagram), I’ve made pumpkin oatmeal, and I made this Pumpkin Maple Pecan Granola recipe from Minimalist Baker.
I already had all of the ingredients on hand: oats, pumpkin, pecans, pumpkin seeds, sugar, coconut oil, maple syrup, and pumpkin pie spice. Every recipe these days says it’s simple, but this one is–you just mix the dry and wet ingredients, combine, and bake until browned. The granola came out crispy and delicious, and I’ve been loving it with either yogurt or plant milk and fruit–sometimes I’ll add chopped apple, blueberries, or banana. Lucas has been loving it too–I caught him eating it straight out of the mason jar.
I love fall because of all of the usual reasons–cooler weather, spooky vibes, pumpkin spice, Halloween. But it’s more than that lately. It means summer is ending. I used to love summer, but ever since my Mom got sick two years ago, it just reminds me, and the bright sunshine that used to comfort now feels almost blinding.