Pumpkin granola w/ yogurt

Pumpkin Granola – Not Just For Breakfast!

This is the time of year pumpkin and pumpkin spice are found everywhere. This pumpkin granola hits all the marks when it comes to tasty healthy breakfast, snacking or other uses.

It’s perfect for breakfast. Most mornings, I  grab a bowl of granola and yogurt along with a cup of chai in the morning. The warming spices hit the spot on these cool fall mornings. But it’s definitely great for more than just breakfast. I will, on occasion, add granola to my lunch salad, and also keep a baggie of granola with additional dried fruit added in the car for when I find myself hungry while doing errands. I also use the granola in cookies or raw power balls and definitely on top of banana nice cream, yum!

The bulk of this pumpkin granola can be oats with nuts, seeds and dried fruit or the oats can be omitted if you don’t want the grains. Remember though that oats are a great source of protein, vitamins and minerals, so if you tolerate them, find gluten free organic oats to add to this recipe.

The nut and seeds can really be any combination you like. I typically add sunflower, sesame, and pumpkin seeds and then walnuts, almonds and pecans. I like crunchy granola and adding variety increases the nutrient diversity. But you can certainly trim down the additions and stick with just seeds, or just nuts or one or two of your favorites.

Dried fruit can vary also, but with the pumpkin flavors in this granola I like dried cranberries- it just makes it all the more fall inspired.

The pumpkin binder in this granola is a combination of pumpkin purée, honey, maple syrup, molasses, pumpkin spice and a little oil. You cook this for a bit and then stir it into the oats, seeds & nuts.

 

Pumpkin Granola

Fall flavors with a lot of crunch
Prep Time15 mins
Cook Time45 mins
Course: Breakfast, Snack
Keyword: almonds, oats, pecans, pumpkin, pumpkin seeds, sunflower, walnuts
Servings: 12
Author: Chef Kim

Ingredients

  • 4 cups gluten free oats
  • 1/2 cup walnuts chopped
  • 1/2 cup pecans chopped
  • 1/2 cup almond chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 Tbs molasses
  • 1/2 cup water
  • 2 Tbs coconut oil grape seed or mild olive oil
  • 2 tsp pumpkin spice combine cinnamon, ginger, nutmeg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2-1 cup dried cranberries substitute dried fruit of choice

Instructions

  • Preheat the oven to 325 degrees.
    Combine the oats, nuts and seeds in a large mixing bowl. You can use whatever combination of nuts and seeds, more or less, or omitting the oats and adjusting them to the overall for a total of 6.5 cups.
  • In a small saucepan, combine the honey, maple syrup, pumpkin puree, molasses, water and oil. Bring to a simmer, stirring to combine. Let simmer for five minutes. It will foam up, so keep an eye on it and stir so that it doesn’t boil over.
  • Remove from the heat and stir in the vanilla, spice and salt.
  • Pour this over the oat & nut mixture and use a spatula or wooden spoon to stir to coat everything well.
  • Transfer the mixture onto two sheet pans. Bake for 15 minutes. Stir and bake for another 15 minutes, rotating the sheet pans on the shelves.
    The granola may be done at this point, if it’s golden brown. If not bake for an additional 15 minutes, remove and let cool. The granola crisps up as it cools.
  • When the granola has cooled, add the desired dried fruit.
    Store in an airtight container for up to a month.

 

Mocha Energy Love Bites

I made these yummy little bites at a recent snack class and it was the favorite recipe of the night. They come together very quickly with a food processor and keep for weeks in the refrigerator.

It’s a great recipe to double and make a big batch and keep ready in the freezer, for a quick pick-me-up. I tend to gravitate to them when it’s time to prepare dinner. Just having a little something to wake up the taste buds while prepping makes the process go a little more smoothly. Plus they satisfy the urge without eating half a bag of chips.

We all struggle with making healthy snacking choices and these are sure to please..if you like coffee and chocolate! So make a batch this weekend and see how much better you feel after snacking on these!

Mocha Energy Love Bites

Packed to the brim with flavor and nutrients to keep you going through the slumps in your day.
Prep Time15 mins
Course: Snack
Cuisine: American
Keyword: gluten free,, sugar-free, vegan
Servings: 6

Equipment

  • food processor

Ingredients

  • 1 cup almonds, Brazil or hazel nuts
  • 1 tsp espresso powder or coffee extract
  • 2 tbsp cacao powder
  • 2 tbsp vanilla protein powder
  • 12 dates pitted and soft
  • 3 tbsp cacao nibs
  • 2 tbsp chia seeds
  • pinch salt

Instructions

  • Combine the nuts, espresso, cacao, protein powder and salt in a food processor and
    process into flour.
    Add half the dates and process adding more dates until the mixture forms into
    dough. It may take a few more or less depending on the stickiness of your
    dates. Then add the nibs and seeds and pulse a couple times to incorporate them
    evenly.
    Scoop into balls or transfer the dough onto a sheet of plastic wrap, fold over
    plastic to cover dough and press into a rectangle an inch thick. Cut into
    bite size pieces.
    Bites will keep for several weeks if kept sealed at room temperature, or longer
    refrigerated.






 

 

Sprouts – Two Salads

Sprouts are filled with vitamins, minerals and proteins and chlorophyll all necessary nutrients for building our red and white blood cells and easing inflammation.

Activated Almond Salad

  • 1 cup almonds, soaked 4-8 hours (sub sunflower or pumpkin seeds)
  • 1 Zucchini
  • 1 carrot, shredded
  • 1/4 cup red onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup fermented pickle, diced
  • 3 T lemon juice
  • 1 T honey or maple syrup
  • 1 tsp dijon mustard
  • 2 T fresh dill weed or 1/2 T dry
  • 1/2 tsp salt
  • Lettuce or cabbage leaves

Add almonds or seeds to a food processor and pulse to break up into a flaky texture. Add chopped zucchini and pulse a couple times to chop and mix with the almonds.  Place this mixture into a mixing bowl. Add the chopped celery, diced onion, shredded carrot and chopped pickle. In a small cup or bowl, whisk together the lemon juice, honey or maple syrup and mustard. Stir in the dill and sea salt. Pour this dressing over the nut and vegetable mixture and stir well to incorporate and coat everything with dressing, Scoop this mixture onto lettuce or cabbage leaves or onto a slice of your favorite bread.

Crunchy Super Sprout Salad

  • 3 cups pea shoots or sunflower microgreens, chopped
  • 2 cups leafy green sprouts (salad mix, clover, alfalfa)
  • 1 red or yellow bell pepper, diced
  • 1 cup shredded cabbage or slaw mix
  • 1 carrot, shredded
  • oranges
  • 1 cup crunchy sprouts (mung bean, lentils, adzuki bean)

Combine all salad ingredients and toss with your favorite dressing or drizzle with the citrus vinaigrette below :

  • ¼ c orange or lemon juice
  • 2 T olive oil
  • 1 T honey
  • 1/2 tsp dijon
  • 1 tsp dried dill, oregano, basil or your favorite herb blend
  •