Traditionally, winter is the time of year when people sleep longer. Our circadian rhythm syncs with light sources to naturally produce the hormone melatonin, so less daylight equals more sleep. Unfortunately, because we live in a society where schedules never rest, even when the alarm clock says it’s time to wake up, dark, gray, cloudy weather can make it biologically impossible to feel fully awake.

I experience this firsthand as I work an early morning job. I typically wake up at 5:30 a.m., walk my dog, make breakfast, and get dressed to be out the door by 6:45 a.m. In winter, though, this usually means my first alarm goes off at 5:30, I snooze until 6 a.m. or later, and then, when I finally summon the willpower to wake, I rush around in a delirious panic trying to get everything done on time.

Thankfully, this year I’ve set myself up for success by making sure breakfast takes only a few seconds to prepare.

Lately, my go-to breakfast has been a big bowl of Greek yogurt topped with homemade granola and fresh fruit. It’s quick, easy, and healthy. The protein in yogurt helps me feel full longer and offers probiotics for gut health, while the oats in the granola provide fiber and a boost of energy on extra sleepy mornings. I always use plain, unsweetened Greek yogurt because it’s low in sugar and high in protein, but my homemade granola really elevates the meal. Making it from scratch not only saves money but also avoids some unwanted ingredients found in prepackaged granola, such as high-fructose corn syrup and preservatives.

Here’s my pumpkin spice granola recipe. It’s simple to put together, but it does need some attention in the oven. I like to prep a big batch for the week while watching an hour of TV or doing another task I can pause briefly as it bakes.

Start by combining all wet ingredients, spices, and salt in a small saucepan over medium-low heat so nothing burns. Whisk until smooth – it should resemble a thick syrup. Pour this over the dry ingredients and bake, stirring every 15-20 minutes for even cooking. I bake at 300 degrees Fahrenheit, which keeps the edges from burning.

As always, use what you have on hand. No walnuts? Add more pecans or another nut. No maple syrup? Substitute honey or another liquid sweetener. Some weeks, I aim for perfectly themed granola; other weeks, I’m cleaning out pantry packages. Either way, it’s a perfect start to the day. Enjoy with chopped fruit – apples pair beautifully with this pumpkin granola – and a drizzle of maple syrup or honey for extra sweetness.

May your busy winter mornings go smoothly, and may you even find time for a few extra hours of sleep!

PUMPKIN SPICE GRANOLA

Ingredients:
1/2 cup butter (1 stick)
1/2 cup pumpkin puree
1/2 cup maple syrup
1/4 cup brown sugar
2 1/2 teaspoons pumpkin pie spice
1 teaspoon salt
16 ounces whole-grain old-fashioned oats (about 5 cups)
1 cup walnuts, chopped
2 cups pecans, chopped
1/4 cup chia seeds

Directions:
■ Preheat oven to 300 F. Line a large sheet pan with parchment paper.
■ In a small saucepan over medium-low heat, combine butter, pumpkin puree, maple syrup, brown sugar, pumpkin pie spice, and salt. Whisk until smooth and melted.
■ In a large bowl, combine oats, walnuts, pecans, and chia seeds. Mix to distribute evenly.
■ Pour the warm liquid over the dry ingredients and mix with a rubber spatula until evenly coated.
■ Spread mixture evenly on the parchment-lined sheet pan.
■ Bake 45–60 minutes, stirring and flipping every 15 minutes. Granola is done when golden brown and no longer moist.
■ Cool on the sheet pan for at least 1 hour. Store at room temperature. Enjoy!

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!

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