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Pumpkin Spice Granola with Plain Coconut Yogurt - 30 minutes

Updated: Nov 12, 2018

I don't think I've ever had pumpkin spiced granola before this. But I think it's safe to say that pumpkin season has officially taken over our household! What about yours?


Today's breakfast recipe is traditionally consumed cold in America but over here (in Ayurveda Geneus life Land) we're all about consuming warm foods--especially, during the Fall and Winter months. So, I challenge you to give your granola a slight toast before eating it and allowing your yogurt to come to room temperature as well. We also tried this granola as a hot cereal and it was the bomb! It's great for kids or for working adults who need something quick in the morning. Just make sure to add fruit or preferably consume your fruit 20 minutes prior to having this. Fruit digests at a different rate than other foods so generally it should be eaten alone unless it's being cooked.




Break your Fast with Ease

Replace your sugary cereal and granola with this amazing pumpkin granola. Your body will thank you.

Before you pop them into the oven, try to make a flew clumps by squeezing little balls of the granola mixture in your hand until they turn into a ball. That way, you have little oat clusters--if that's what you're into.


What You'll Need:

· 1/3 kabocha squash or any other type (about 1 pound)

· 1/2 cup cooked quinoa (1/2 cup + 1 cup water, 1/ tsp salt, 1 tbsp coconut oil)

· 1/2 cup raw soaked pumpkin seeds (soaked, rinsed, and drained)

· 1/2 cup raw soaked sunflower seeds (soaked, rinsed, and drained)

· 3 cups-soaked gluten-free oats (soaked, rinsed and drained)

· 1/2 cup raw soaked & chopped pecans (soaked, rinsed, and drained)

· 2 tbsp virgin unrefined coconut oil

· 1/2 tsp cinnamon

· 1 1/2 tsp pumpkin spice

· 1/4 tsp pink Himalayan salt

· 2 1/2 tbsp date nectar @dvashorganics


Toppings

1. Blueberries

2. Cranberries

3. Kiwi


Step-by-Step Instructions:

1. Slice your pumpkin or squash down the middle, rub coconut oil and salt on it and roast for 45 minutes.

2. Put your soaked and rinsed quinoa to cook quinoa on a medium-low flame for 20 minutes or until it becomes fluffy.

3. Once your pumpkin or squash is completely roasted, scoop it out of the skin and place it into a blender. Add a little water to purée it.

4. Strain the water off your oats, pumpkin seeds, sunflower seeds and pecans and add everything to a large bowl.

5. Add the spices, salt, oil, the quinoa, and the pumpkin purée.

6. Bake on 250 degrees for 4 hours or until well done ensuring to turning it and breaking a part pieces once an hour

7. Let cool and store in jars for the week. We tried this with @kitehill plain yogurt and also as a cereal using homemade almond milk. They were both very good!

Tag me in your pictures on Instagram! I love to see what you guys create. @thegeneuslife

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