Festive Fall Pumpkin Maple Cranberry Granola
It wouldn’t be fall without the obligatory pumpkin flavored foods. I will give in this time. Considering I had so many pumpkins to carve, I might as well have used them for something.
Let’s be honest for a second, as much as our kids make holidays wonderful, don’t they also make them so irritating?
I mean I don’t think there is anything worse than trying to carve pumpkins with your children. It goes from arbitrary to infuriating so fast. Do you remember the times when you could carve a pumpkin in peace? Or better yet, when you could avoid carving one all together.
Back to reality. Now I am forced to carve pumpkins every year and clean up the mess. Does baking your leftover pumpkin seeds make that easier? No. It is not a cure all. However, at least now you, as an adult, can get something good out of carving pumpkins. Delicious snacks!
Even better than delicious snacks are delicious, healthy snacks. Did you know that pumpkin seeds are actually really good for you? Now you don’t have to feel guilty about enjoying your pumpkin treats.
According to Medical News Today, “consumption of plant foods like pumpkin seeds decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting healthy complexion and hair, increased energy and overall lower weight.”
Pumpkin seeds have loads of important nutrients. They are rich with magnesium, zinc, omega-3 and omega-6 fatty acids, and antioxidants. Those little suckers even have tryptophan. You know, tryptophan, those amino acids in turkey that makes you sleepy on Thanksgiving. That means pumpkin seeds can help with weight loss and insomnia.
Now, that doesn’t mean your pumpkin spice latte will help your diet. Rest assured though that pumpkin seeds are a delicious and nutritious snack. Especially when paired with cranberries and added to your morning yogurt with this granola.
- 3 cups gluten-free rolled oats
- 1 cup dried cranberries
- 1/2 cup raw pumpkin seeds
- 1/4 teaspoon sea salt
- 3/4 teaspoon pumpkin pie spice
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
- Preheat oven to 340F
- Mix oats, cranberries, seeds, spices, and salt together in large bowl
- In a small saucepan over low heat, whisk together coconut oil, maple syrup, and pumpkin puree
- Pour over dry ingredients and stir quick with wooden spoon
- Spread mixture evenly onto two baking sheets and bake for 20-30 minutes stirring halfway through
- Once granola is golden brown, remove from oven and let cool completely
- Transfer to airtight container and keep for up to a month