Pumpkin Granola

Alright pumpkin-heads, this one is for you! I know, another vegan posting another granola recipe. (When will those granola-heads STOP? Never. Why? Cause it's freaking awesome.) So here is a recipe to satisfy the pumpkin and granola lovers alike, and a way to cram in some more pumpkin (as if all the pumpkin bread, muffins, cupcakes, and pie aren't enough. They aren't.), and will fill your house with the greatest aroma of the season (next to the soon-to-be Christmas cookie aroma in my kitchen... OH MY GOSH DID I JUST SAY CHRISTMAS. Okay saving my excitement for another post. Breathe, Jessie, breathe.)

Ingredients

2 cups gluten free rolled oats

1/4 cup almond meal

1 heaping teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon pink salt

1/2 cup raw pepitas shelled pumpkin seeds

3/4 cup agave nectar

1/3 cup pumpkin puree

Preheat your oven to 325F. Toss the oats, almond meal, spices, salt and pepitas together in a medium mixing bowl. In another small bowl, whisk the pumpkin and agave nectar together. Pour the wet mixture into the oat mixture, and toss/stir until well incorporated. Lay the granola mixture out evenly in a 9x13inch baking pan lined with parchment paper. Bake for 20 minutes, then flip and bake an additional 15-20 minutes, or until the granola starts to turn into a golden brown on top. Let fully cool before transferring to an airtight container. Keep on the counter for 3-4 days, or in the refrigerator for a week.

Notes: This granola is more on the chewier side than crunchy. If you prefer a real crunchy granola, omit the pumpkin puree, decrease the amount of agave to 1/2 cup, and bake for 15 minutes on each side. 

Peanut Butter Granola

A sweet, salty, and deliciously crunchy way to start your morning. Or to give as a gift to someone special this Christmas season. This granola is processed sugar free, vegan, and gluten free (if you use gluten free rolled oats like I did). I love to pair it with some almond milk in the morning, and brighten my bowl with fresh raspberries or pomegranate seeds. This healthy bowl of goodness will be sure to give your morning a boost! This is also a great gift for your lovely holiday party hosts, packaged in a jar and tied with some ribbon. They will appreciate a healthy bowl of this good stuff the morning after all their holiday party indulgences. Here is to a healthy and delicious holiday season!

Ingredients
2 cups rolled oats
1 cup puffed rice
1/4 cup almond meal
1/4 cup flax seeds
3/4 cup agave nectar
1/2 cup natural peanut butter

Pre heat oven to 325 F. Mix in a medium sized mixing bowl the oats, puffed rice, almond meal, and flax seeds. In a small bowl, whisk together the agave and peanut butter. Incorporate the wet mixture with the dry until well mixed. Turn out onto a 13x9 inch pan and bake for 30 minutes, stirring and flipping the granola half way through baking. Let the granola cool on the countertop in the pan. Once cooled, transfer to an airtight container. It will keep on your counter for a week, in the refrigerator for several weeks, or in the freezer for months. 

Granola Bars

These granola bars are a staple in our house now. Not only do they taste delicious with their gooey and crunchy texture, but the chia and sunflower seeds make them wicked good for you. I use my homemade peanut butter, hot out of the food processor, to make these. But you can use any of your favorite natural peanut butter (or cashew or almond butter) from the store. If you get a chance to make it homemade though - definitely try it in this recipe!

Ingredients
2 1/2 cups rolled outs (I use Trader Joe's GF Rolled Oats)
1/2 cup raw sunflower seeds
1/4 cup chia seeds
1/2 cup raw agave nectar (or more to make extra gooey)
1/2 cup natural (or homemade) peanut butter

Mix all dry ingredients in a large mixing bowl. Then add in the peanut butter and agave. Mix with a spatula until fully incorporated, and then press the mixture into a 8x8 baking pan. Refrigerate for a few hours, cut into 8 bars, and store in an airtight container in the fridge.

Here is to happy and healthy snacking.

Hemp + Flax Granola

Okay, I promise I will eventually post something that is not a breakfast food! But I just cannot get over how much I love this granola. Not only does is make my taste buds oh-so-very happy, but it is crazy good for you. If you think you might even just slightly like granola, try this!

Ingredients
2 cup rolled oats (I use Trader Joe's GF rolled oats)
1/3 cup hemp seeds (shelled)
1/4 cup flax seeds
1/3 cup pepitas
1/4 cup whole wheat flour (or other GF flour)
1 teaspoon cinnamon
1/2 cup raw agave syrup

Pre-heat your oven to 325 degrees. Get out a large mixing bowl, and combine the first 6 ingredients. Then pour in the agave syrup and mix well. Spread oat mixture out evenly in a 9x13 inch baking pan. Bake for 25-30 minutes, taking out and stirring every 10 minutes. Let cool, and store in an air tight container.

This is best as a cereal. Add in some fresh blueberries and sun dried goji berries, like I did above, or any other yummy mix-in that you would like, and serve with vanilla almond milk.