Pumpkin Granola

Pumpkin Granola

Ever since I stopped eating cheese, I have found that I can snack more without worrying about weight gain.  YEAH!  Don’t we all dream of this?  The only problem has been figuring out what I can snack on that doesn’t trigger my migraines.

Although we are still working on recipes, my daughter and I have worked out several options including quinoa crackers, kale chips, and quinoa bread.  These are all great, but this granola is one of my primary go-to options (every day:)).  The original inspiration for this recipe was a bar using most of the same ingredients.  However, we needed to take out migraine triggers, and we were interested in granola rather than a bar.  It’s a good thing that my daughter enjoys cooking; we love this so much that she makes it several times a week!

Pumpkin Granola

Pumpkin Granola

2 cups old fashioned oats
1/4 cup pumpkin puree
2 Tbsp. coconut oil, melted
1/4 tsp. cinnamon
1/2 tsp. pumpkin pie spice blend
1/8 cup maple syrup
1/4 cup Craisins (if tolerated – cause migraines in some)
1/3 cup brown sugar

  1. Blend pumpkin puree, maple syrup, melted coconut oil, cinnamon, pumpkin pie spice blend, and brown sugar.
  2. Add oats and stir with a spoon to coat evenly.
  3. Add CranRaisins and toss.
  4. Place on a parchment lined baking sheet and press firmly.
  5. Bake at 350 degrees for 15 minutes.
  6. Remove from oven and stir, leaving chunks.
  7. Bake at 350 degrees for 5 minutes, then stir.
  8. Repeat step 7 one more time.
  9. Turn off the oven and place the baking sheet into the cooling oven to dehydrate the granola to a crunchy texture.  This will take 15 to 30 minutes during which an additional stir may be required to prevent the granola from burning.

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4 thoughts on “Pumpkin Granola

  1. Pingback: Maple Granola | Peanut-Free Migraine Mom

  2. Pingback: It’s Chemistry! | Peanut-Free Migraine Mom

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