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.
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!
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
- 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
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)
- Oh boy, it is Thanksgiving month and I am super thankful for my mom. She is seriously amazing.
- I am thankful for Zumba and the delight it gives me every.single.time I dance
- 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??