Tag Archives: granola

pumpkin pie granola

Pumpkinfest continues at our house – but don’t worry, it won’t be nearly as long-lasting as tomatopalooza. Not only am I currently experiencing a self-induced Thanksgiving turkey triptophan semi-coma, I am also entering a period of garden fatigue. I think I am done with the rush to find something immediate to do with our garden harvest. The dad and the kids picked everything that was left in the garden over the weekend and I am waiting for a second wind to kick in. We have potatoes – which are easy, we’ll just store and use those, small cabbages which may become sauerkraut if I get there fast enough, tomatoes (sigh) which will just get thrown in the freezer and green peppers, which will get chopped and frozen. Oh, and some squash and pumpkin. They aren’t big and there weren’t a lot of them, but we’ll use them up somehow. Eventually. The great thing about pumpkin is that they will last for a while, sitting quite happily on our covered front porch. I’ll keep them up off of the cement on some straw until after Halloween, and then eventually use them up or puree them for the freezer.

And this is another treat that we made this weekend to use the rest of the pumpkin puree and some pumpkin pie spice. It makes the house smell like autumn. You know what would have made it even better? Pumpkin seeds. But I stupidly tossed the seeds out when roasting my pumpkin and had no more in the cupboard. I’d love to tell you that this is healthier because it uses applesauce instead of oil, but there is a lot of sugar in this. You’ll have to consider it a high energy snack.

The tall kid thinks it makes a good snack right after hockey – by the handful or with plain yogurt and a drizzle of maple syrup . And if I wasn’t still so full of Thanksgiving turkey, I would probably go for a bowl of it right now.

Pumpkin Pie Granola

  • 4 cups old fashioned rolled oats
  • 1 cup almonds, chopped (or nuts of your choice)
  • 1/2 cup pumpkin seeds (or other seeds)
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp salt
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup unsweetened applesauce
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup dried cranberries (optional – added after baking)

Preheat oven to 325F. Line baking sheets with parchment paper or silpat.

In a large bowl, mix together the dry ingredients (except cranberries. In a separate bowl, combine the wet ingredients and whisk until smooth. Add the wet ingredients to the dry ingredients and mix until everything is coated. If it seems too dry, add a little more applesauce.

Spread onto the baking sheets and bake for 20-25 minutes. Remove from oven and stir to keep the granola from burning on top. Bake for  an additional 18-20 minutes or until the granola is golden brown. Remove from the oven and let cool before stirring in the dried cranberries. Store in an airtight container.

Linked to Frugally Sustainable, The Chicken Chick, Mind Body and Sole, Gastronomical Sovereignty, GNOWFGLINS, FOY Update

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foodie penpals

This month I signed up to be a Foodie Penpal at The Lean Greenbean. I’d read about it somewhere out there in the ether and thought it would be something interesting to try.

The penpal match up works like this – at the beginning of the month, I received my penpal pairing via email. I then had to contact her to get her mailing address and any other information you might need like allergies or dietary restrictions. I then had until the 15th of the month to put my box of goodies in the mail. On the last day of the month, I will post about the goodies I receive from my penpal.

The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe. Foodie Penpals is open to blog readers as well as bloggers.

Sounds intriguing, doesn’t it? I put some local items and a couple of homemade items in the box for my penpal Natasha at A Daily Dose of Healthy. The only dietary restriction she mentioned is that she is a pescetarian, which is easy enough to deal with – I had no intention of sending meat through the Canadian mail system.

My offerings were some of the honey from the apiary that keeps hives on my in-law’s property, some fudge made by Community Living – a local program that helps teach adults with disabilities to live independantly, and some jam called “Toe Jam” made in another small town close to mine. Don’t worry, its made with berries. I added in my own coconut oil granola and cajun spiced walnuts. I hope she likes it.

Now I await my package. The person sending my package is different from the person I sent one off to. I guess that keeps it interesting.

You’ll see what I receive when I write about it at the end of the month.

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nut-free chocolately chocolate chip granola (or, how to get your kids to eat granola)

Please bear with me if you are not a granola fan, but this is just another spin on my granola recipe. I’ve made so much of it lately that my husband is afraid I am going to start hugging trees at random and possibly start peeing in the woods. He has been converted to granola, but the kids still aren’t convinced. So, this is what I did to it to make it something they would take in their lunch boxes.

It’s more of a trail mix thing than something you would eat with milk as a cereal. But if you think you would like chocolate chips in your bowl of breakfast cereal, by all means try it out. Or, possibly up the honey and cocoa powder a little and leave the chocolate chips out altogether.

We put it in little containers for them to snack on at school. It’s nut free, of course, because even though there are currently no kids allergic to nuts in the school they are a little hyper vigilant about the nut thing. I added in lots of seeds instead.

Nut-free Chocolatey Chocolate Chip Granola

  • 2 cups oatmeal
  • 1/2 cup unsweetened coconut
  • 1/2 cup seeds (I used flax seed, pumpkin and sunflower)
  • 1 tsp vanilla
  • 1/3 cup honey
  • 3 tbsp coconut oil (or oil of your choice)
  • 3 tbsp cocoa powder
  • a pinch of sea salt
  • 1 egg white, beaten*
  • ½ cup chocolate &/or butterscotch chips

Preheat oven to 275F. Heat honey until its thinned and melt coconut oil. Add with vanilla into the dry ingredients and mix well. Add egg white once everything is well mixed and cooled down slightly – you don’t want to cook the egg white with the warm oil, mix well again. Spread onto well-greased baking sheet (or use a silicone sheet like I did) and bake for around 25 to 30 minutes, or until mixture is dry and crunchy. Once it has cooled, add in ½ cup of chocolate chips and/or butterscotch chips.

*The addition of the egg white lets the granola clump a little more, making it easier to eat as a dry snack.

Linking to Bringing Beauty, Frugally Sustainable, Like a Mustard Seed, Your Green Resource, Cheerios and Lattes, An Original Belle

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