Pumpkin Spice Granola – Oil Free. Vegan. GF.

Admittedly, I’m not a coffee drinker so the PSL  release doesn’t do much for me but using pumpkin or pumpkin spice season… I’m in love.  I adore fall. Cooler temps.  Running on crisp mornings.  Sweaters.  Jeans.  Count me in!

One of my clients was telling me how much she loves granola.  I knew I wanted to surprise her with a batch of pumpkin spice granola sans oil.  This granola is not overly sweet and is perfect with rich flavor from the ginger and cinnamon.  I also left most of the granola in larger pieces so it can be eaten as a snack on its own or atop her favorite soy yogurt.  Protein-rich with oats, seeds and nuts to help keep you full longer along with essential nutrients to keep your body healthy.   Welcome fall & all things pumpkin.

Ingredients:

2c rolled oats
1/2c chopped almonds
1/2c of chopped walnuts
6 cup chopped dates, pitted
1/4 c of hemp seeds
1/2 teaspoon of dried ginger or 1 teaspoon of fresh ginger, grated
1/4 cup sunflower seeds
1 tablespoon of pumpkin spice
½ cup water
1 tbl vanilla extract
1/2 cup maple syrup
Sea salt or Himalayan pink salt

Method:

Preheat the oven to 325 degrees.  Line a large baking sheet with parchment paper & set that aside.

Mix the dry ingredients into a large mixing bowl (oats, almonds, walnuts, hemp seeds, dates, pumpkin spice, dry or fresh ginger.  In a separate bowl, combine the water, vanilla and maple syrup.  You can heat this in a sauce pan to warm through and make a thinner consistency.  If it’s a warmer room temp, you can just whisk this together.  Pour over the dry ingredients and stir to combine.  Spread out on your prepared pan and dust with a pinch of sea salt or Himalayan pink salt.  Bake for 25-30 minutes or until golden.  Remove and let cool completely before storing or serving.  It will firm up as it cools. Store in an airtight container.

  
Serving suggestions:

Serve granola with nut-based milk & fresh fruit.
Store in an ziploc baggie in your gym bag or car for an on-the-go snack idea.
Top your favorite yogurt or ice cream.
Top your favorite muffin recipe for an extra crunch factor.

Enjoy!

If you follow me on Instagram you saw that I posted a teaser pic on Friday night.  I had an awesome photoshoot with Garmin Fitness. Stay tuned for more on that.

Sunday: We bagged our planned trail ride because we were supposed to have rain.  I went to the gym and did 60 elliptical/35 treadmill.  I had to get home to cook for my clients the rest of the day.

Monday:  With all of the running activity on Thursday/Friday I annoyed my knee greatly.  I tried to run today but after 1.5 miles, the pain was concerning.  I bagged that and did 30 m on the treadmill walking/60 elliptical.  Upper and lower body weights.  Came home and did abs and more shoulders.

Happy Monday!

— Knead to Cook