Fresh fall pecans were the inspiration for my nutty and slightly sweetened granola. This protein-packed snack is made with only five ingredients and is so simple to prepare. In around 30 minutes, you can have a homemade treat that far exceeds the quality of the boxed varieties you’ll find on grocery store shelves. Enjoy straight off the baking sheet or make a parfait with Greek yogurt, diced apple or pear and granola. For some unique was to eat my Pecan Sorghum Granola, add as a crunchy topping for a fall salad or sprinkle on top of pumpkin muffins just before baking.
Ingredients: 2½ cups pecans 1½ cups old-fashioned oats 2 tablespoons sorghum 1 tablespoon butter, melted ½ cup dried cranberries
Preheat oven to 300 degrees Fahrenheit. Lightly oil or cover a medium baking sheet with parchment paper.
In a medium bowl, combine pecans and oats. In a small bowl, whisk together sorghum and butter and drizzle over pecan mixture. Stir until worked through.
Place granola on the baking sheet, spreading it out and gently pressing into an even layer with your hands. Bake until golden brown and crunchy, for about 15 minutes. Use a spatula to flip pieces of granola over and continue cooking for 5 to 10 more minutes.
Let cool completely. Then, break granola into small chunks. Add cranberries and toss to combine.
Roasted acorn squash, drizzled with sorghum enhances the flavor of this sweet vegetable. Top it off with a quick sorghum yogurt that turns tangy plain yogurt into a candy-like cream. This versatile dish goes well as a side, desert, snack or breakfast.
While sorghum is widely available in the southern United States, other readers may not have access. Honey or molasses are good substitutes, but sorghum has a luscious sweetness that is crave worthy. When enjoying this dish, go ahead and eat the skin of the squash. Roasting the squash will leave you with a tender green exterior that is edible and nutritious.
Roasted Acorn Squash Ingredients: 2 small acorn squash, quartered and seeded ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon ground nutmeg 1 tablespoon butter 2 tablespoons sorghum