Pumpkin Nut Granola

This granola has a warm spiced flavor that blends with pumpkin and is sprinkled with almonds and walnuts. It’s crunchy, delicious, and filling while still low in fat.

Pumpkin Nut Granola

Makes 4 cups

  • 2 cups rolled oats
  • 1/4 cup walnuts, chopped
  • 1/4 cup almonds, chopped
  • 2 cups crushed rice cereal (like Rice Chex)
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tbsp sugar/sweetener
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp cinnamon, separated
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Preheat oven to 300 F. Line baking sheet with sides with parchment paper.

Combine rolled oats, rice cereal, walnuts, and almonds in a large bowl. Add 1 tsp cinnamon, nutmeg, ginger, cloves, and salt and mix thoroughly.

In a separate bowl, combine pumpkin, maple syrup, vanilla, almond extract, sugar, and 1 tsp cinnamon. Add wet mixture to dry mixture and stir until dry mix is evenly coated.

Spread granola onto baking sheet. Bake for 30-35 minutes, removing from oven every 10 minutes or so to lightly toss for even baking. Remove and allow to cool completely; granola will crisp up more as it cools.


Oatmeal Pancakes

These pancakes are basic, but they’ve instantly become a breakfast staple for me. This recipe makes the perfect single serving size of good, filling oatmeal pancakes and there is plenty of room for customization by adding chocolate chips or other morsels to the batter or trying out different toppings.

Oatmeal Pancakes (taken from Chocolate Covered Katie)

Makes 4 silver dollar sized pancakes

  • 1/6 cup white whole wheat flour
  • 1/6 cup oats
  • 1/4 tsp vanilla extract and 3 drops almond extract
  • sugar or sweetener (optional, I added 1/2 tsp)
  • a bit over 1/16 tsp salt
  • egg replacer for about 1/4 of an egg (I used a little over 1 tsp ground flax, mixed with 2 tsp water)
  • Ā¼ tsp baking powder
  • 1/4 cup water or non-dairy milk

Combine all of the dry ingredients. Add the wet ingredients. Grease a skillet with non-stick spray and turn stove to medium heat. pancakes. Scoop about two tablespoons worth of batter for each pancake; flip when bottoms are light brown and remove from heat when browned on both sides and cooked through.

I topped mine with some pumpkin peanut butter and they were absolutely delicious.