Healthy Pumpkin Spice Granola

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It's pumpkin week here at The Well-Planned Kitchen. Why is it pumpkin week, you ask? Because it's fall. And pumpkin is delicious. And because I have decided that it should be so. 

First, let's start with coffee. Because we should always start with coffee, right? If you haven't seen it yet, check out this low-carb Pumpkin Spice Latte recipe. It's good. It also keeps me from spending money at Starbucks.

Now – today's post – yummy deliciousness called Pumpkin Spice Granola. This original was not my recipe, but it's one of my all-time favorites so I had to share my THM-ifying secrets with you. This recipe is from SkinnyTaste, and I seriously love it. You can follow my instructions below to make a healthier, sugar-free (well, maple syrup and honey-free) version.

SkinnyTaste's Pumpkin Spice Granola

Now for the fun part – I've been eating this for a few years, but it definitely doesn't work with the Trim Healthy Mama way of eating. I finally figured out a way to modify it to be THM friendly.

Start with your base:

Preheat your oven to 300, and toast 1/2 cup quinoa seeds (rinsed and dried) with 1/2 cup rolled oats (gluten-free if you need it) for 10-15 minutes. I shake the pan several times throughout the 10-15 minutes to make sure they get evenly, lightly toasted. 

Let the oat/quinoa mixture cool.

To make this an E for the Trim Healthy Mama plan: 

-add 1/4 cup unsweetened, unsulfured, freeze-dried fruit (optional) to the cooled oat/quinoa mix

To make this a crossover, like the photo (this makes a really delicious crossover, perfect for pregnant or breastfeeding mamas, or even to switch things up and keep your metabolism going every once in awhile):

-add 1/4 – 1/2 cup pumpkin seeds or other favorite seeds to the cooled oat/quinoa mix

-add 1/4 – 1/2 cup of your favorite nuts (I like chopped pecans or sliced almonds or a combination of the two) to the cooled oat/quinoa mix

Whether you are eating an E or a crossover, you'll combine the following wet ingredients in a separate bowl:

1/2 cup Trim Healthy Mama Pancake Syrup (from the new cookbook, page 480)

1/2 cup canned pumpkin

2 teaspoons coconut oil (this is well within the 5 grams of fat allowed for an E, and it gets spread out over several servings)

2 teaspoons pumpkin spice blend (recipe below) 

1/4 teaspoon mineral salt

1 teaspoon vanilla extract

Mix wet ingredients with dry ingredients and bake at 325 for 20-25 minutes.

If you chose to make an E, you can add 1/4 cup fresh chopped apple to your granola mix before eating, and you can add unsweetened cashew or almond milk to eat it like a bowl of cereal. 

I have a brand new pumpkin recipe coming out later this week, and a round up of a ton of pumpkin-flavored favorites from your favorite THM bloggers, so stay tuned! 

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