It’s officially fall, and that means that it’s time for apples, squash, and of course, pumpkin! If you love it as much as I do, you’re probably enjoying plenty of it these days, and today I’ve got 2 new ways for you to do just that. Not only is pumpkin tasty, but it’s also a superfood. It contains heaps of beta carotene, a powerful antioxidant that helps our immune systems to stay strong. This is super important at this time of year, especially if you want to maintain the quality of your workouts. Whether it’s a crunchy grab-and-go breakfast you want, or a nice comforting bowl of oats, I’ve got you covered with these 2 recipes.
Prep Time: 15 mins
Cook Time: 50 mins
Ingredients (About 6 cups)
- 1/2 cup each currants and dried cranberries, or any blend of the two
- 4 cups rolled oats
- 1 cup puffed millet (any whole grain puffed cereal could work here)
- 1/2 cup raw pepitas
- 1/2 cup chopped pecans
- 3 packets stevia
- 2 tsp ground cinnamon
- 1 tbsp pumpkin pie spice, OR use the mixture that follows
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 3/4 cup pure pumpkin puree
- 1 tbsp vanilla
Pumpkin Pie Spice
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- Preheat the oven to 350°F.
- Measure out the dried fruit but don’t mix it into anything yet! Set it aside.
- Oil a large baking sheet or line it with parchment paper for easy clean up.
- In a big bowl, mix together the oats, puffed millet, pepitas, chopped pecans, and pumpkin pie spice.
- In a small pot, melt the coconut oil on the stove. Add in the pumpkin puree, maple syrup, and vanilla and whisk constantly until the mixture becomes runny. This should take about 1 minute over medium heat once the burner is hot. (Heating the wet ingredients will help to ensure they coat the dry ingredients more easily.)
- Pour the wet mixture into the dry ingredient bowl, and stir well, coating as evenly as possible.
- Pour the entire contents of the bowl onto the baking sheet. Use a spatula to make an even layer.
- Bake for 20 minutes, then remove the pan from the oven. Use a flipper to break up any large chunks and continue baking for another 15-20 minutes, stirring occasionally.
- After 35-40 minutes, the granola may still be a bit soft. Stir in the currants and dried cranberries, and allow it to sit on the counter until completely cool. At this point, the granola should also be much more crunchy. Store in air-tight glass jars or containers for up to 4 weeks.
Vanilla Pumpkin Oatmeal
Prep Time: 3 mins
Cook Time: 4 mins
Ingredients (1 serving)
- 1/3 cup rolled oats (gluten free if necessary)
- 2/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup canned pumpkin
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 packet of stevia, to sweeten if desired
- Optional topping: 1 tbsp dried fruit and nuts, such as pepitas, pecans, and dried cranberries
- Pour oats, almond milk, and vanilla into a small saucepan over medium heat.
- Bring the pot to a boil, then reduce to a simmer for about 2 minutes.
- Turn heat to low and stir in the pumpkin, cinnamon, pumpkin pie spice, and stevia. Continue to cook until the entire mixture is hot, adding a little additional almond milk if desired.
- Transfer the oat mixture to a bowl and sprinkle dried fruit, nuts, and seeds on top.
I’m curious – what’s your favourite way to enjoy pumpkin? Share in the comments below!
About the Author: Outside of her full-time job, Angela is a fitness instructor, personal health coach, and blogger. When she’s not creating recipes and writing blog posts, she can be found running half marathons, traveling, and eyeing up her next purchase at Lululemon. To learn more about Angela, check out her blog, Eat-Spin-Run-Repeat.com. You can also get your hands on her free e-book, Creating a Whole Foods Lifestyle (complete with 10 healthy, delicious recipes) by subscribing to email updates.