Maple Pumpkin Granola

Is it breakfast time yet?

As we get further into fall and closer to the holiday season I find that my ideas for recipes and blog posts are coming at me left and right. What's up with that? Autumn is one of my favourite times of year. Maybe that has something to do with. There's so much fresh local produce to choose from, pumpkin is in abundance, and warm spices like cinnamon, nutmeg, and ginger are working their way into everyday baking.

I'm keeping things on the simple side today. I've had this granola recipe in my head for a while now. I think I stumbled across a recipe online, and then again, while I was at the grocery store I saw some quinoa granola on the shelf. I thought hey that's a great idea, you can up the protein of the granola and add some extra crunch action at the same time. Brilliant! Quinoa is such a perfect addition to granola.

It's always more fun to DIY. Enter this recipe.

After I rinsed the quinoa I tossed it in with the rest of the dry ingredients, gently heated up the wet ingredients and mixed them together, I baked it to perfection without stirring. Instead, I rotate the pan in the oven once or twice for even baking. This way you get all those lovely clusters of granola. The only hard part is not touching it when it comes out of the oven and letting it completely cool.

After you feast your eyes on this homemade granola you'll be longing for lazy weekend mornings.

Maple Pumpkin Granola gluten free, vegan, vegetarian | makes about 5 cups

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Ingredients:

• 2 cups rolled oats
• 1/2 cup quinoa, rinse
• 1/3 cup pumpkins seeds
• 1 cup slivered almonds
• 1/4 tsp sea salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 tbsp coconut oil, melted (or other vegetable oil)
• 1/3 cup maple syrup
• 1/2 tsp vanilla extract
• 1/3 cup pumpkin purée
• 1/2 cup dried cherries (or other dried fruit)

Directions:

1. Preheat oven to 300˚F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together oats, quinoa, pumpkin seeds, slivered almonds, salt and spices.
3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, vanilla, and pumpkin purée. Pour over the oat mixture and mix until combined.
4. Spread the mixture out evenly onto prepared baking sheet, pat down, and bake for 25-30 minutes or until golden brown.
5. Remove from oven and sprinkle the dried cherries over top of the granola. Let cool completely, then break up into pieces and serve, or store in an airtight container.

*Tips*

• I find that not stirring the granola while it bakes is one of the keys to getting tons of clusters. So instead of stirring, just rotate the cookie sheet a couple times during baking to ensure even browning.

Nutrition Information

Serving Size: 1/2 cup Calories: 275 Fat: 13g Saturated Fat: 4.6g Cholesterol: 0mg Carbohydrates: 33.7g Sugar: 12g Sodium: 52mg Fiber: 4.5g Protein: 7g

Thick & Creamy Simple Green Smoothie in a Bowl

We've all tried green smoothies or monsters right?

If you haven't then what are you waiting for!?

They're the simplest, fastest, most satisfying breakfast you can make. . .

. . .(except for oatmeal of course, it may not be as fast but it is just as satisfying).

Now you know me I'm a health nut. I get over-excited about nutrition facts and finding out new things I never knew before. So naturally I like to through spinach at my smoothie. Or I should say "into my smoothie". The best part is, it tastes like dessert and yet its ridiculously healthy and far from it. I must admit that when I first discovered the green monster a few years ago, I was kind of skeptical and weirded out by it. But not anymore. Now I am obsessed with spinach in my smoothies. I really love the way I feel after eating one of these. A full serving of greens for breakfast (or lunch/snack) is so hydrating and refreshing. I think blending the spinach/greens helps you digest them better and get the most nutrients out of them. When you think about it, your body doesn't have to work as hard to break down the food and get feed you the vitamins and minerals. It's a world of health in a glass or should I say bowl?

Yes, that's right I love my smoothies served in a bowl. There's something about getting to top your smoothie with fresh berries, fruits, nut butters, and granola that is just too much fun to pass up. It's like an ice cream bar! But for breakfast!

I have to say I just drool over Kath Eats' smoothie-in-a-bowls and all of her oatmeal/breakfast creations. I owe her a big thank you for showing me something so simple as serving a smoothie in a bowl.

The frozen banana makes this super thick and creamy. Perfect for a hot day when you want something ice cold.

Ahh, convenience in a blender with barely any clean up. If you do serve this in a glass, its the easiest thing to take with you on the run or for your commute to work. Now you have no excuses not to make a nutritious breakfast.

Simple Green Smoothie in a Bowl (serves 1)

Ingredients:

• 1 large frozen banana slices
• 1 nice big handful baby spinach
• 1/3 -1/2 cup almond milk (or milk of your choice)

Method:

1. Pretty self explanatory. Put spinach and banana in blender. Then add the milk and blend away until smooth and creamy. You may need to give the mix and quick stir part way through depending on how powerful your blender is (I clearly need a new one).
2. Pour and top away!

Topped with:

• Love Grown Foods sweet cranberry pecan granola
• 1 big tbsp organic natural peanut butter
• Raspberries
• Pitted fresh cherries
• Sliced strawberries 
• Sprinkle of shredded coconut

I know it doesn't look like there are any berries in there, but I promise you they are there. It got a little melt-y while photographing.

See I told you they're in there!

I really enjoy having this for lunch some days when I don't feel like making a salad. I could probably live on green monster smoothies and be the happiest person E-V-E-R!

There will be more variations to come, that's for sure.