Pumpkin Pecan Granola

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.

imageimage_1

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.

 image_2 image_3

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)

 image_4 image_5

image_6image_7

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.

image_8

Happy Fall!

Author: Abbey

🍩 Donut Addict ➡️ Low Sugar Living Nutritionist 🍏 & Healthy Fat Lover 💻 Food blogger 💪🏻Group Fitness Junkie

Leave a Reply