Did you know that studies show children who help with meal prep/cooking are… ✔️more confident ✔️make healthier food choices ✔️eat what’s prepared ✔️eat more fruits and veggies ✔️understand importance or well balanced diet
Meet Addison. She’s my nearly 2 year old sous chef. She loves to be in the kitchen with mommy and she loves to try the food we prepare together. If you are having a hard time getting your child to eat well-give them an apron. Even if they eat well it’s a great activity to do together and I can guarantee they will love the attention.
She loves to eat granola with me, so today we decided to try a fall twist on our granola. (Obviously she is excited!)
We originally deducted some added sugar from my original recipe when we made the banana walnut variation by using natural sugars of the banana. This time around I thought lets try to eliminate some sugars in general because we usually eat granola on plain greek yogurt that I sweeten with a little honey. In my personal opinion as a nutritionist I believe that the one factor that is causing so many health problems, obesity, and diabetes is SUGAR. So my mission is to cut a little more here and there and decrease the amount of sugar we (and you) use as a family. This granola will still be lightly sweetened AND have a nice fall spice it just won’t be overly sweet on its own. Give it a try and attempt to cut back on your sugar in day to day life-your body will thank you.
Ingredients
4 C. (nice round cups) Oats (NOT QUICK OATS)
1.5 C. Pecans
6T. Coconut Palm Sugar
1/2 t. Pink Himalayan Salt
1T. Pumpkin Pie Spice
3T. Olive Oil
3T. Honey
2T. Vanilla
3/4C. Pumpkin (100% Canned)
Directions:
-
Mix oats, nuts, Coconut sugar, pumpkin and salt in a large bowl.
-
Combine oil, honey, and pumpkin in a small saucepan and bring to a simmer over medium heat. Remove from heat and stir in vanilla.
-
Pour over dry ingredients. Mix thoroughly until evenly coated.
-
Grease cookie sheet(s) with olive oil and spread granola evenly and bake for about 30 minutes on the middle rack at 300 degrees. I stir mine every 10 minutes. Cook until golden brown. *Don’t let the pecans burn 😉
-
Let granola cool completely. Transfer to an air-tight container. It will stay fresh for a couple weeks.
abbeyswholelife.com 