A sprinkle of homemade granola is a healthy way to liven up a bowl of oatmeal or yogurt and fruit. It adds crunch, sweetness and in this case, some fall flavours. A combination of pumpkin purée, pumpkin seeds and pumpkin spice really drive home the pumpkin theme while pecans add some richness, dried cranberries add some chewy tartness and maple syrup, molasses, vanilla and hazelnut butter flavourfully hold it all together.
I have a big sweet tooth that can easily get out of control, especially when I’m tired or under the weather. One of the more healthy ways I like to satisfy this is granola with plain Greek yogurt and some fruit. The snack/meal provides a range of different flavours, textures and colours- aspects that can keep up from feeling deprived. It also is packed full of complex carbs, fiber, healthy fats and protein, all of which are secret weapons against the rollercoaster that sugar can send us on psychologically and physiologically. I find that it satisfies sweet cravings but keeps me full for hours so that I am not tempted to snack on cookies or chocolate all day long. Plus, it’s way easier to make than other less healthy baking items.
- 3 cups rolled oats
- 1 cup pecans
- 1 cup dried cranberries (or raisins)
- ½ cup pumpkin seeds
- ½ cup pumpkin purée (not pumpkin pie filing)
- ½ cup hazelnut butter (or almond or other nut/seed butter)
- ¼ cup maple syrup
- 2 tablespoons molasses
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Preheat oven to 350°. Stir all the ingredients, except the cranberries, together in a large bowl until well blended. Spread out the granola mixture on a parchment paper lined baking sheet and bake for 30 minutes, stirring halfway through. Let cool then store in an airtight container in the pantry for up to a couple weeks.
