Wednesday, July 10, 2013

Pumpkin Granola...In the Middle of Summer

I know, I know, it's the middle of July.
But pumpkin should be an all-seasons flavor. Right?



I made this granola just by throwing a bunch of unmeasured ingredients into a bowl until the combination worked. But it was so good, I decided to write down what happened in that bowl and share it with you.


Pumpkin Granola

Dry Ingredients:
3 cups rolled oats
1/2 cup chopped pecans
1/2 cup shredded coconut
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice 
dash of salt

Wet Ingredients:
3/4 cup canned pumpkin
1/3 cup maple syrup
1/4 cup brown sugar
1 1/2 tsp vanilla

Add-Ins:
Dried fruit such as craisins, golden raisins, raisins.
Dark chocolate chips

1. Preheat oven to 300F. Line a baking sheet with wax or parchment paper. 

2. Combine all of the dry ingredients into a large mixing bowl. Stir until all ingredients are evenly mixed.

3. Combine all wet ingredients into a small bowl and wisk until smooth and combined. Add wet mixture into the dry mixture and stir until everything is evenly coated. 

4. Spread granola mixture evenly onto the baking sheet. Bake for about 45 minutes, stirring every 15 until it's nice and brown. Let the baking sheet sit on the counter to cool, the granola will continue to harden and crisp as it cools. Mix-in your dried fruit or chips. 

5. Enjoy with milk of choice, coconut yogurt, ice cream, or just by the handful!



Monday, February 4, 2013

Blueberry Baked Oatmeal




Blueberry Baked Oatmeal

1/3 cup oats
1/3 cup applesauce
1/3 cup non-dairy milk (I used unsweetened almond milk)
1/16 tsp cinnamon
1/8 tsp vanilla
1/4 tsp baking powder
pinch salt
handful of blueberries 
(sorry my measuring isn't exactly precise)

Preheat oven too 380 degrees F. Mix together all ingredients and pour into a sprayed ramekin or other baking dish. Bake for 18-20 minutes until firm. For a more browned crust, place under the broiler for 1-2 minutes. 



I, of course, covered mine in a simple chocolate sauce which I put over just about everything. You can make it by mixing 1 Tbsp of unsweetened cocoa powder with 1 Tbsp almond milk and a bit of maple syrup. 

Drizzle and enjoy. 



Wednesday, January 16, 2013

Birthday Cake Shake


What makes birthday cake soooo much better than any other cake? 

When I figure that out, I'll let you know =P I think its just simply the act of adding an occasion to the name. 

Birthday Cake Shake

1 ripe frozen banana
2/3 cup almond milk
1/4 tsp vanilla
1 Tbsp vanilla protein powder
sprinkles!

Place all ingredients in blender and blend.


This recipe is low in saturated fat well as high in calcium, protein and fiber. 
This would make a great post-workout treat! Minus the cookies...or not. 


I stirred it a bit with the straw and the coloring on the sprinkles created a cool tie dye effect. How pretty does that look?






Wednesday, October 3, 2012

Pumpkin Pie Overnight Oats

Happy October, Everyone! 

Fall is definitely my favorite season of the year. Here in Connecticut, I am surrounded by trees and nature. The weather is perfect, the colors are wonderful, and I love sweaters. 

And pumpkin. Lots and lots of pumpkin. 



I'm a huge fan of overnight oats. They are so easy to throw together with little to no preparation the night before. What could be better?

Pumpkin Pie Overnight Oats

1/3 cup oats
2 Tbsp pumpkin puree
1 Tbsp chia seeds
2/3 cup non-dairy milk
1/4 tsp vanilla
1/4 tsp pumpkin pie spice
sweetener of choice (brown sugar, maple syrup, stevia)

Mix all ingredients together without the sweetener and place in fridge for at least 2 hours.



In the morning, add in your sweetener to taste and anything else you can think of!



I added graham cracker crumbs and my homemade cranberry chia seed jam to mine. Its like Thanksgiving in a breakfast!




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