Tomorrow I’m kicking off a new food challenge: 50 DAYS of REAL FOOD! #realfood50
You’ve seen me do the “10 Days of Real Food Pledge” several times over the years, but this time means business. Ten didn’t seem like quite enough since my partner in the challenge had already been a rockstar and done the Whole30 plan. But we weren’t quite ready for 100 days yet, and the idea of having dairy and beer/wine was very appealing and more likely to work for us, so 50 it is. (do check out http://www.100daysofrealfood.com for the “rules” and great recipes)
The best way for me to be successful at these eating challenges is to be prepared — which is why I spent the weekend in the kitchen.
We are nearing “all things pumpkin” season and I have no plans to go without this year, just making some modifications and better choices, like this pumpkin spice granola from my girl Molly — she’s my partner in #realfood50 crime and loves food as much as I do. The perfect person to do a food challenge with, really.
As soon as she posted the photo, I added “#PSL Granola” to my list of things to make this weekend. (and I’m so glad I did) Thanks, MJ!
Ps: Molly isn’t GF so you’ll notice the recipe just says rolled oats, for us GF folks, of course that means certified gluten-free oats… see my notes below for the exact ingredients I used!
PUMPKIN SPICE GRANOLA
- I am giving you the recipe straight from Molly because: I love her hand writing. She made a cute collage. I love handwritten recipes, BUT for us gluten-free folks, be sure to use certified gluten-free oats. (I have always been a fan of GF Harvest, which I order through amazon.) But I’m also typing out the ingredients I used below so there is no confusion — with all the drama with the new supposed-to-be-gluten-free-Cheerios-but-they-really-are-not-because-GF-friends-are-getting-sick…it’s best to be clear that you should use certified gluten-free oats if you need to be GF like me. 😉
3 cups certified gluten-free oats
½ cup walnuts
⅓ cup pepitas (pumpkin seeds!)
¼ teaspoon salt
2 teaspoon pumpkin pie spice
¼ teaspoon cinnamon
⅓ cup pumpkin puree
⅓ cup maple syrup
¼ coconut oil
- Pre-heat oven to 350. In a large bowl, combine all of the dry ingredients. Then in a sauce pan, combine the maple syrup, coconut oil, and pumpkin puree. Heat over low-medium heat to melt coconut oil and combine. (the oil never really fully combines, no worries!) Add wet ingredients to dry ingredients and stir to coat dry ingredients.
- I used parchment paper on my baking sheet — when it’s fully cooled, you can make a parchment paper “funnel” to get all three million pieces of granola into the storage jar of your choice with less mess.
- Use 2 or more teaspoons of pumpkin pie spice for even more flavor. Also, I added dried currants, this was a mistake, they are too small and got crispy and not in a good way. I didn’t use flax or chia this time because I didn’t have either on hand — this recipe is flexible and allows you to add or subtract what works for you. (I added almonds too!)
- This isn’t a super sweet granola, which I love about it, but if you want something more sweet, feel free to add more maple syrup. (I just used 1/3 cup)
Although it makes an easy morning snack by eating it right out of the jar, I usually add it to plain Greek yogurt, sweetened with a little maple syrup, and pumpkin puree. Full of fall flavor!
Stop back and let me know how you liked it — enJOY!
*This perfectly pumpkiny fall recipe has been added to the Gluten-Free Recipe Fix Carnival: Back to School and Fall Edition. Go take a peek at ALL of the other gluten-free recipes!