Just a warning: Don't make this if you only think you have self control. I've eaten about half a pound of it since this morning.

1 lb. oats (mosh actually works, but you have to be a little careful because it gets soggier easier. You can find avena integral in some stores. But it is kinda hard to find)
3 T oil or butter
2Q of sesame seeds
2Q of pepitoria/pumpkin seeds
3Q of raisins
1-2T of cinnamon
About an eight of a block of panela* or less. Chop it up as fine as you can. You can also use honey

Put oil in a saucepan and heat on low. Add oats. From this point mix constantly so it doesn't burn. After the oats are pretty toasted, add pepitoria. Then sesame seeds, raisins, cinnamon and panela. Keep stirring and keep on low until it starts to feel sticky. If it doesnt feel sticky, add more panela a little at a time. When it's sticky, it's done an it'll harden to the texture of granola, more or less. 

*Panela is unrefined sugar. It's dark in color and tastes somewhere in between brown sugar and molasses

September is pumpkin season. I give you 3 pumpkin recipes:

Pumpkin-Rosemary Soup
2 small onions
1/4-1/2 a guicoy chopped
2-3 garlics (why do I have so much trouble remembering what the little teethies are called. WAAHHH)
2-3 sprigs of rosemary
2 bay leaves (laurel)
Water
Salt to taste

Saute onions and garlic. Add guicoy and try to get some color on it for more flavor. Add rosemary and bay leaves. Add water and boil at least 15 minutes (you know why). Remove bay leaves. This would be better blended but I don't have a liquadora yet.


Pumpkin Pie Oatmeal

1/8-1/4 a guicoy, peeled and chopped
1 tsp cinnamon
honey to taste
1/4 c oatmeal
Agua pura

Roast guicoy in a skillet. Just enough to get it some color. Add your agua to keep it from sticking to the pan. Get it nice and soft so you can machucar that pumpkin. Add cinnamon, honey, and oatmeal and cook until oatmeal is fully cooked. Add just a hint of salt if you think it needs it.

Pumpkin Mac and Cheesy

By now, you'll have 1/4 a guicoy left and you'll be trying to figure out what to do with it. Here's what. (God I wish I could find sage down here)

1/4 a guicoy, peeled and chopped
1 onion
thyme
Cheese (mozz or real cheese preferred but if you must, campo cheese is fine)
1 c Milk (Leche en polvo and agua pura)
1 bolsa of pasta

Make the pasta like normal. Roast the guicoy and mash it. Make the Sauce by heating the milk to a boil and adding thyme. Add cheese and try your hardest to get it to melt. Good luck. Add the mashed pumpkin and bring back to a boil Toss over pasta and garnish with more thyme.

Keep in mind I made all of these with Guatemala's closest relative to the pumpkin: the guicoy (below) 

Definitely having trouble uploading pics, but I will be sure to add once I find a way #cafeinternet #viruses.

Here's my recipe. Delicious and vegan.

1 Onion (or more if you feel like)
3 to 5 dientes de ajo
Enough oil to saute the two
3 tomatoes
A huge handful of spinach
3 to 5 sprigs of rosemary
1-2 lb of dried white beans (soaked overnight)
Salt and pepper (to taste)
Jalapeno (I used half a pepper) or red pepper flakes if you can find them

Chop and saute the onion and garlic at the bottom of the pan
Add tomatoes and roast just until they have a little color.
Add spinch and allow to deflate a little.
Add water, beans (previously soaked), jalapenos, and rosemary.
Boil about 1 hour or until the beans are soft. Finish with salt and pepper so as to not add too much.

Buen provecho!