Not one but THREE pumpkins in this granola…if you count the pumpkin spice (which technically isn’t a pumpkin product, but it’s inherent to the spirit of any sweet pumpkin dish!). Today I did a food demo/mini seminar at a business out in the Mosaic District, and baked up a huge batch of the granola as snacks for employees while we talked about breakfast.
I’m a big fan of breakfast – not just because of the foods, but because of what it can do for your day energetically when done right. I’ve followed most of the same rules of thumb for years now, but recently added one: the 12 hour fast. Pay attention to when you finish eating for the evening, and then how early you typically have breakfast the next day – is the time lapsed 8 hours? 10? There’s science to back the idea that this could help with weight regulation, breast cancer rates, and even diabetes, and it’s actually a pretty easy tweak!
So track your habits for a week or so and see how those meals fall. Time for an adjustment?
Pumpkin pumpkin pumpkin granola
- 1⁄2 c pumpkin puree
- 1⁄2 c pumpkin seeds (pepitas)
- 2 tsp pumpkin spice
- 2 c old fashioned oats
- 1⁄4 c packed brown sugar
- 1 cup coconut flakes
- 3 Tbsp canola oil + 1 tsp vanilla extract
- 1 c raisins and/or craisins
Preheat oven to 350F. Combine all ingredients but raisins in a mixing bowl, stirring until evenly distributed. Spread into a thin layer on a baking sheet with sides and bake for 1 hour, stirring to allow steam to escape and even heating every 15 minutes. Remove from oven and allow to cool before adding raisins. Store in an airtight container. Will keep for 1-2 weeks.