In case you haven’t been tuned into the last month of posts, I’ve unofficially made Tuesday my weekly celebrate pumpkin day. From my pumpkin pie shake to pumpkin custard to pumpkin protein bites, I’ve gotta bad case of the pumpkin fever…and the only thing to cure it is MORE PUMPKIN.
Because I am a grocery store enthusiast, my pumpkin habit is only enhanced by all the new finds I uncover at Aldi, Wal-Mart, HEB, Central Market, Sprouts, Trader Joe’s…what are they NOT putting pumpkin into these days?
I’m all about keep pushing the pumpkin envelope...
Pumpkin chipotle marinara sauce? Thanks Aldi!
Pumpkin Australian yogurt? Thanks Wal-Mart!
Maple pumpkin butter? Thanks Sprouts!
I seriously cannot get enough…
P.S. If you have found other pumpkin-riffic items out there that are relatively Paleo or gluten-free (no, I’m not going to try the pumpkin-flavored Pop-Tarts) , PLEASE leave a comment below or shoot me an email at firstname.lastname@example.org
These days, pumpkin is popping up in every meal of the day, and every category of culinary creation out there can be enhanced with pumpkin. Breakfast, my favorite meal of the day, is getting some pumpkin love once again today.
Let’s talk granola for a moment, shall we? It’s one of those grey area quasi health foods that certainly is not always created equally. If I’m going to buy my own granola, I’m very picky, and you should be, too! Often, there’s as much sugar as a candy bar in one ¼ cup sugar (no joke), not to mention soy, wheat flour, and high fructose corn syrup. Come on…why?!
Not only that, but store-bought granola can be expensive! Especially if it marketed to be Paleo or gluten-free, then it can easily be $6. No thanks.
Most of the time, I just make my own granola. Once you make it a few times, you realize how easy and cheap it is to make, plus you can easily spice up the flavors and mix-ins to suit your fancy.
Just imagine the possibilities- coconut pecan, lemon poppy seed, chocolate almond butter, chunky monkey...I'll stop now before I get ahead of myself.
The granola goes easy on the oats, largely because they are something I can handle in small quantities. The bulk of the granola is chopped nut and coconut, making this a delicious and nutritious snack for breakfast, post workout, or after dinner for some sweet tooth satisfaction.
Here’s how this granola is going to go down. Dry stuff goes in a bowl. In a different bowl, pour in the liquidly stuff and spices. Mix them together and bake for thirtyish minutes. Toss some chopped dates or dried cranberries when it comes out of the oven and you will NOT be disappointed.
Don’t like pumpkin, sub out the pumpkin and maple with equal parts apple butter. Then vwalah- Apple spice granola!
Confession- I top my pumpkin pie shake with my pumpkin granola…WHAT THE WHAT?! Mike drop.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!