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Eat Well Nov. 29. 2013
Snacks

Pumpkin Spice Granola

Nov. 29. 2013
Snacks
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

Well friends, I hope you all had a beautiful Thanksgiving! Actually, I still have a couple left this weekend- hey, the more the merrier right? Today I wanted to share possibly the last pumpkin recipe I’m sharing this season (sad I know) as a farewell to November, Pumpkin Spice Granola. This granola is loaded with some of my favorite nuts, seeds, pumpkin spice, and pumpkin puree; it’s the runner-up favorite to my beloved Maple Banana Nut Granola.

This granola is slightly sweet (not as sweet as the Maple Granola Nut) and has a delicious and amazing flavor of pumpkin and pumpkin spice. I’ve been enjoying this granola lately with a little homemade Almond Milk with sliced bananas or blended bananas with almond milk, which creates a super thick and sweet milk. I’ve shared several ways on how to enjoy and use granola on my other granola post, so check back to that one to see!

After an evening of eating heavier meals, snacking all day long for Thanksgiving, or if you’re like me I have several Thanksgivings every year; by the time Thanksgiving is over my body is CRAVING lighter and easy to digest foods. If you’ve been keeping track on my Thanksgiving Menu, that’s not so difficult! All of my recipes on the holiday menu are gluten free, plant-based, and will keep you feeling satisfied after the meal, not lethargic or bogged down in energy.

This granola is a great breakfast post Thanksgiving, as a snack, or my favorite topped on my Stripped Green Smoothie Bowl! It’s nutrient dense, filling, and full of healthy fats, protein, and fiber to keep things digesting and moving along (hey I’m a dietitian, we talk about these things).

    

 

Pumpkin Spice Granola
Recipe Type: snack, breakfast
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 10+
A nut and seed gluten free granola with flavors of pumpkin and pumpkin spice.
Ingredients
  • 1½ cup rolled oats, gluten free
  • 1 cup raw almonds
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1 cup pumpkin puree
  • ½ cup raw walnuts
  • 1/2 cup flaxseeds
  • 1 banana, very spotted and ripe
  • 3 tablespoons of maple syrup
  • 1 tablespoon of almond butter
  • 1 tablespoon organic coconut oil
  • 1 tablespoon pumpkin pie spice (you can add more if you like it very seasoned!)
  • 1 teaspoon ground cinnamon
  • fresh ground nutmeg after it’s out of the oven
  • pinch of sea salt
Instructions
  1. Preheat oven to 350 degrees F
  2. Mix all dry ingredients (except bananas, pumpkin puree, maple syrup, coconut oil and almond butter), into a large mixing bowl.
  3. Combine bananas, pumpkin puree, maple syrup, coconut oil, and almond butter into a food processor or you may mash with the back of a fork until smooth.
  4. Take this banana “wet” mixture and pour into the large mixing bowl filled with dry ingredients.
  5. Stir until everything is well coated and spread evenly on a lined baking sheet.
  6. Bake for 15 minutes, stir very well (if you don’t you’ll have large clusters), bake for another 10-15 minutes or until golden brown.
  7. Let cool completely before you store the granola in an air tight container at room temperature (will keep for weeks).
  8. Enjoy!
Notes
SWEETER // add more banana, maple syrup, or use stevia very last to taste[br]If you don’t have almond butter use peanut butter[br]If you’re allergic to any of the mentioned nuts or seeds, simply replace that nut/seed with something you can tolerate

 


GIFT IDEA // The holidays are still blooming and homemade granola or a nut and seed mixture like this is another great gift idea (just like the Chia Jams or the Fruit Butters). They’re affordable, healthy, and you’re showing your loved ones your truly care about their health and wellness when giving them something they don’t only enjoy eating, but their bodies will enjoy feeling nourished!

HOW TO: 

  • Use an old mason jar or canning jar with the removable lids/screw tops.
  • Take the flat lid cover off the ring lid and paint it with chalkboard paint.
  • Label it Pumpkin Spice Granola. You can also glue a cute fabric swatch, piece of scrapbook paper or any other fun design on the top of the flat lid cover instead.
  • Next, place the flat cover lid in the ring lid portion and screw on the jar. You can also wrap twine or hemp string around it for an even more rustic and homemade look.
  • Another idea is to purchase fun chalkboard paint stickers and stick the label on the outside of the jar and write on it, not only is it a great gift but you’re also giving them a reusable jar for future safe storing and use!

I hope you all enjoy this one as much as I do! Comment below on how you use granola or what other flavors you’d like to see made into a granola.

Have a beautiful day,

xx McKel

The Recipe

Serves 10+

Print

Ingredients:

  • 1½ cup rolled oats, gluten free
  • 1 cup raw almonds
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1 cup pumpkin puree
  • ½ cup raw walnuts
  • 1/2 cup flaxseeds
  • 1 banana, very spotted and ripe
  • 3 tablespoons of maple syrup
  • 1 tablespoon of almond butter
  • 1 tablespoon organic coconut oil
  • 1 tablespoon pumpkin pie spice (you can add more if you like it very seasoned!)
  • 1 teaspoon ground cinnamon
  • fresh ground nutmeg after it’s out of the oven
  • pinch of sea salt

Directions:

  1. Preheat oven to 350 degrees F
  2. Mix all dry ingredients (except bananas, pumpkin puree, maple syrup, coconut oil and almond butter), into a large mixing bowl.
  3. Combine bananas, pumpkin puree, maple syrup, coconut oil, and almond butter into a food processor or you may mash with the back of a fork until smooth.
  4. Take this banana “wet” mixture and pour into the large mixing bowl filled with dry ingredients.
  5. Stir until everything is well coated and spread evenly on a lined baking sheet.
  6. Bake for 15 minutes, stir very well (if you don’t you’ll have large clusters), bake for another 10-15 minutes or until golden brown.
  7. Let cool completely before you store the granola in an air tight container at room temperature (will keep for weeks).
  8. Enjoy!

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