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!
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
- Blend pumpkin puree, maple syrup, melted coconut oil, cinnamon, pumpkin pie spice blend, and brown sugar.
- Add oats and stir with a spoon to coat evenly.
- Add CranRaisins and toss.
- Place on a parchment lined baking sheet and press firmly.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and stir, leaving chunks.
- Bake at 350 degrees for 5 minutes, then stir.
- Repeat step 7 one more time.
- 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.