Saturday, February 9, 2013

Pumpkin Breakfast Granola {Grain-Free}

Good Morning! Is it too late to still cook with Pumpkin? Well, I may be a little late in the game with this post. But I know that you all still have some pumpkin spice sitting in your pantry! Time to use that up, right? Now that i'm off the Whole30,  I was missing my "cereals" so I decided to paleo-fy some granola! This "no nuts" crunchy breakfast meal is completely homemade! It's so easy to make, I whipped up a big recipe this weekend so I can enjoy this yummy breakfast all week! 
 I went over to my local "Whole Foods" and guess what was on sale? PUMPKIN SEEDS. Pumpkin seeds, sometimes called 'pepita' are shelled pumpkin seeds. These seeds are full of protein, zinc, magnesium and many other nutrients. With the addition of extra flax seeds, chia seeds and sunflower seeds this "granola" is packed full of nutrients to get your metabolism going early in the morning.

Recipe:
1 c. raw pumpkin seeds, shelled
1/2 c. chia seed
1/2 c. whole flax-seed, roasted 
1 c. raw sunflower seed, shelled
1/2 tbs. ground cinnamon
2 tsp. pumpkin spice blend
1/2 c. Simple Syrup (or honey)

Yields ~6 servings


Directions: Preheat oven to 325 deg. (F). Mix together all above ingredients. Until they lump together into a nice "doughy" ball. 

Add in more simple syrup (or water) if the mixture still looks dry. Spread out on a parchment lined baking sheet. Bake for ~12 min. You're baking it so that it all sticks together! The simple syrup, allows for the different seeds to stick. Take out of oven and let it cool for around 15 minutes. Crack the sheet into little pieces and store for a quick breakfast fix! 
Enjoy with a cold cup of almond milk! Yummy :)


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