[New Pi Wellness Lead & Registered Dietician Anissa Bourgeacq knows all about the importance of eating colorful, seasonal food. Enjoy her guest post on granola her kids love to help make! -- Allison]
It’s October: the days are cooling down, and the leaves are turning into those beautiful shades of orange, yellow, and red. This change always reminds me of the importance of including colorful foods in my meals every day. October also brings chilly football games, back to school activities, and cozy movie nights with family and friends. What better way to eat your fall colors and have a quick, hearty, and healthy snack than granola?
The pumpkin and dried cranberries in this recipe make it seasonal in every sense of the word. What says “October” more than its shining star, the pumpkin? (Don’t forget to roast those Jack-O-Lantern pumpkin seeds!) This granola goes great with yogurt, over warm oatmeal, or straight out of a bowl. Put some in a baggie for a quick snack, while you’re taking the kids to practice, or bring a bowl along to your next tailgate.
Pumpkin’s orange color means it has high antioxidant content. The puree offers lutein and zeaxanthin, both of which support vision health. Pumpkin also is a source of beta-carotene, which correlates with a lower risk of cardiovascular disease. It’s also a powerhouse when it comes to vitamin A, K, and B.
Embrace this October by making a big batch of granola! It’s a perfect start to eating your colors of fall.
Makes 10 Servings
• Serving Size: ½ cup • Calories: 196 • Fat: 7.2 g • Protein: 4.5 g
½ c. pumpkin puree
2 T. coconut oil, melted
1 ½ t. vanilla extract
¼ c. agave nectar or maple syrup
1 t. ground cinnamon
½ t. ground ginger
½ t. ground nutmeg
4 c. rolled oats
¼-½ c. pecans, chopped (optional)
¼-½ c. dried cranberries
Preheat oven to 350°F.
In a bowl, mix together pumpkin, oil, vanilla, agave/maple, and spices.
Add pecans and oats, stir to coat well, and spread evenly over two parchment-covered cookie sheets.
Bake 20-30 minutes, until desired crunchiness is achieved, stirring and rotating every 10 minutes.
Cool, then stir in cranberries and store in an airtight container.