Pumpkin Almond Granola + Thankful Thursday

Hey you all! That was quite a fun topic to discuss–we get fiery when we talk about how to feed our bodies and what is right and wrong with cost and other pre-conceived notions. I like it :)

In other news, I have faced my fears. HEAD on.

I made granola.

I made that granola!

Earth shattering news, I know 😉

You see, I always thought granola was really hard to make (I have no idea why that is, but I did), soooooo I never attempted it. Pathetic, yes. But understandable, yes. However, that fear is gone. Woot.

**P.S. You can put granola in the same category as nut butter (um, hello, can you say easy?! Thanks to Katie for believing in me!), homemade soup (an immersion blender made this task uber simple!), and quinoa dishes (I was nervous to cook it in fear of messing it up.)**

After seeing great ideas from Ashley and Julie, I decided to then make my own granola. And ladies and gentlemen, this is a recipe I am going to keep forever. It is a granola that is perfect for Fall, is not too sweet (I can not stand granola that is overly sweet), and has almonds, pumpkin, cinnamon, chia seeds, and vanilla —ALL favorite flavors and tastes of mine!

hello, almonds!

(the real name of this granola could be cinnamon-vanilla-pumpkin-almond/almond butter-chia seed-high protein-granola) but alas, that is wayyyyy too long -so, without further ado:

Pumpkin Almond Granola

Makes 16 1/4 cup servings, Prep Time : 8 minutes, Bake Time: 32 minutes, Oven at 325 degrees


  • 1/3 cup honey
  • 1 Tb oil
  • 1/3 cup pumpkin butter
  • 1 Tb almond butter
  • 1 Tb vanilla
  • 4.5 cups old fashioned oats
  • 1/2 scoop chocolate protein powder (can omit)
  • 1 Tb chia seeds
  • 2 Tb cinnamon
  • 1 tsp salt
  • 2 generous handfuls of almonds

stand out stars


  • Mix the first 5 ingredients together (the wet) and heat in a microwave (or stovetop) for 1.5 minutes
  • Mix the other ingredients (the dry), except for the almonds, in another large mixing bowl
  • Pour the wet ingredients over the dry
  • Mix well!
  • Add in almonds and mix again
  • Pour into a sprayed/greased jellyroll pan (cookie sheet with edges)
  • Bake for 32 minutes at 325 degrees, stirring once halfway through
  • Let cool, then store in airtight container

*the pumpkin butter could be replaced with plain pumpkin + brown or white sugar

'wet' ingredients

It is like a Fall party in my mouth! If this recipe looks daunting, I promise it is NOT. And as someone who does not like complex recipes, you can trust me on this one :)

So I have had this recipe in 3 different ways so far and I made it 36 hours ago…if that explains anything at all to ya :) (The ways are 1. hot out of the oven with almond milk, 2. a handful before the gym in the a.m., 3. eaten with Greek yogurt)

You can thank me in the comments for typing this gem up 😉 P.s. this recipe can be halved if you prefer (I just have family around and I like making things in bulk–I grew up that way. haha)

can be eaten with even more pumpkin butter

Thankful Thursday

  1. Oh boy, it is Thanksgiving month and I am super thankful for my mom. She is seriously amazing.
  2. I am thankful for Zumba and the delight it gives me every.single.time I dance :)
  3. I am super grateful for my ability to read fast…..I have way too many books I need/want to read!

The question for YOU is, when are YOU going to make this killer Fall recipe?! Any recipe type YOU’ve been scared of trying?? What are YOU thankful for??

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  1. Mmmm I LOVE all the extras you added to your pumpkin granola! It sounds amazing! I most definitely plan on giving this recipe a whirl this weekend. 😉

    I used to think making granola, nut butter, and homemade soup was so daunting too, but like you said, they’re some of the easiest things to make! Thank goodness, because all three are some of my favorite foods!

    Today I am thankful that my husband has a good job and that he is a hard worker to provide for us.

    • I can’t help myself, I just have to add all the goodness to it…..why can’t I just do one thing?! Haha. It is already gone—helped out by family nearby who loved it as well :)

      That is a GREAT thing to be thankful for, Ash!

  2. I too have seen all the great granola ideas from Julie’s blog and i’ve been seriously tempted to make my own…i think your post mightve pushed me over the edge! 😉 I can never get enough of the pumpkin recipes!

    i’m thankful for spinning classes because i missed them so much over the past year and they make me super happy…i’m thankful for a holiday coming up that centers around eating…and i’m thankful for my best friend Dema since her birthday is tomorrow and I love her to pieces!

    • hah, granola making is NOT as hard as it seems, promise!

      Wahoo–eating holidays :) They’re there to be enjoyed, so good for you! Have fun with Dema!

  3. I might try this too! I have been loving oatmeal and this seems like another awesome way to use it! I noticed a small typo in the recipe– you called the dry ingredients wet, which is not a big deal b/c I figured it out =) fyi. love this idea!

  4. Ohh wow I LOVE granola! I’ll definitely be trying this, only I’ve never seen pumpkin butter here in Aus (will be replacing with pumpkin + sugar) – looks unreal 😉 Thanks for the recipe! Today I am thankful for my Dad, for providing for our family, and for always making me laugh and smile :)

  5. this loos amazing!



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