As soon as I woke up this morning I went into every room and opened all the windows. My desk is next to a window and the curtain has been swaying with the wind for the past little bit, and I love it. The temperature is about 75 degrees and there has been just enough breeze to keep it cool. I have felt so recharged from the changing of the seasons recently. It literally is a breath of fresh air which I am so thankful for. Yesterday we dropped my mom off at the airport. She had been here since before my surgery and I hated to see her leave. If you live away from your family, you know what I’m talking about. She and Wiley have been incredibly helpful as I recover from the surgery. I’m trying to get back to my regular routine but it’s so nice to have a little helping hand.
I finally have an appetite again and have been craving this Pumpkin Granola. I used Williams Sonoma’s Pumpkin Butter as the sweetener but if you don’t have it you can just substitute pumpkin puree and maple syrup. I think this recipe is going to be my go-to fall granola, it’s super simple and taste just right. I’m not fan of really sugary granolas so this one has just the right amount for me. Serve it with some fruit, over pancakes or waffles, or just by itself. I know you’re going to love it!