Naturally sweetened pumpkin spice granola is the perfect topping for a healthy and delicious pumpkin pie smoothie. The best fall breakfast around!
My favorite activity of the day is when Cooper and I cook in the kitchen. I plop him in his baby bjorn chair, turn some music on, and get cooking. He eats the (toy) cookie on his chair, I chop and mix, we sing songs together (more like I sing and he giggles at me), I tell him about all the foods I’m using, and we make something delicious!
I say “we” because he truly helps. He makes being in the kitchen even more fun than it already was – I didn’t realize that was possible, given my previous love of the kitchen. There are of course days where he doesn’t want anything to do with the kitchen, but most of the time, he is happy to cook breakfast and dinner with me. I usually make lunch during his naptime.
While he is still happy to sit and cook with me (I have a feeling it might not last much longer once he is on the move), I’m taking full advantage and trying out lots of new recipes. Lately, I’ve been making all different variations of granola, but none have been worthy of sharing. Until now.
Last week, I refilled my pumpkin pie spice jar, roasted a pumpkin and made puree, and this weekend I was ready to put it all to use. I made a pumpkin spice granola and it turned out delicious, especially on top of my pumpkin pie smoothie.
This is not a super sweet granola like you may be used to. I purposely made it this way, because I usually put granola on an already sweet smoothie bowl. During early days with Cooper, I bought a ‘mother’s granola’ and it had 4 types of sugar in it! That’s when I realized I needed to make my own. It tastes better and I can adjust the sweetness to my personal needs, as can you.
For example, if you plan to use this granola as a topping to a tart yogurt, you may need to add some coconut flakes, or fresh sweet fruit to your liking.
But, if you plan to make my pumpkin pie smoothie, than it should be the perfect sweetness (where are my emojis when I need them?). Pour your smoothie in a bowl, top with granola, and you have the best fall breakfast you could ask for.
- 3 cups // 270 grams oats
- ½ cup // 65 grams walnuts
- ½ cup // 70 grams almonds
- 2 tablespoon pepitas (or pumpkin seeds)
- 1 teaspoon pumpkin pie spice
- 1 tablespoon chia seeds
- ¼ teaspoon salt
- 2 tablespoons olive or coconut oil
- 2 tablespoons cashew butter (or almond)
- 4 tablespoons maple syrup
- 4 tablespoons no sugar added applesauce
- ½ cup //75 grams raisins
- Preheat the oven to 350F // 175C. Line your baking sheet with parchment paper or a silpat mat.
- In a medium bowl, combine the oats, walnuts, almonds, pepitas, pumpkin pie spice, chia seeds, and salt. In a small saucepan on low heat, stir the olive oil, cashew butter, maple syrup, and applesauce together until smooth. Add this mixture to the oat mixture. Stir until evenly combined.
- Evenly spread the mixture onto the baking sheet and bake for 15 minutes. After 15 minutes, remove the pan from the oven. Stir the mixture, spread evenly on the pan once again, and place back into the oven. Bake for 15 more minutes. Remove the pan from the oven and immediately stir in the raisins. Let it cool completely on the pan. Store in an airtight container.
- For more natural sweetness, add some unsweetened coconut flakes into the dry mixture before baking.
- 4-6 tablespoons pumpkin puree
- ½ banana
- 1 tablespoon hemp seeds
- ¼ teaspoon pumpkin pie spice
- ½ cup – 1 cup nondairy milk
- 1 scoop collagen peptides (optional)
- A handful of leafy greens (optional)
- Place everything into the blender. Blend until smooth. Use more or less milk depending on how thick you prefer your smoothie. Top with Pumpkin Spice Granola!