Pumpkin Granola

If you’re following the post-surgery rules, you know that every meal is important.  Eating complete and balanced meals that keep you full also keep you from grazing and snacking at odd hours.  The more healthy foods you can pack into your breakfast, lunch and dinner routines, the better off you’ll be in the long run.

You’ve heard it a thousand times before, but we’ll say it again: breakfast is the most important meal of the day.  It starts up your metabolism and breaks the fast you’ve kept since dinner the night before.  Therefore, you’ve got a lot of nutrients to pack into that meal that so often gets shafted.  A simple way to make sure you fit breakfast into your morning routine is by prepping your breakfasts the weekend before.  Make casseroles or breakfast sides that can be easily heated up or dished out if you’re running late in the morning.  One of our favorite go-to’s is granola.  It’s healthy, it’s hearty and it’s versatile.  To get you in the spirit of all things fall, here’s a simple recipe for pumpkin granola.

Ingredients:

• 3 cups rolled oats
• 1 cup chopped nuts
• 1/2 cup coconut flakes
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 cup honey
• 1/4 cup brown sugar
• 1/3 cup oil (You can use: vegetable, canola or melted coconut oil)
• 2 tsp. vanilla extract
• 3-4 tbsp. pumpkin puree

Instructions: 

1. Preheat oven to 325 degrees.
2. Liberally spray the biggest cookie sheet you own with cooking spray.
3. In a bowl, combine oats, nuts, coconut flakes, salt, cinnamon and pumpkin pie spice.
4. In a separate bowl, whisk honey, brown sugar, oil, vanilla and pumpkin.
5. Pour the wet mixture into the oat mixture and stir with a spatula until well coated.  Spread the mixture onto the the cookie sheet in an even layer.
6. Cook for 15 minutes, remove from the oven and stir.  Place it back in the oven for 10 minute intervals until golden brown, stirring well between each interval.
7. Let your granola cool all the way before you store it.

This recipe makes enough to get you through the week for breakfasts.  Pour it in a bowl with almond or non-fat milk or sprinkle it on top of plain Greek yogurt. It’s so packed with flavor that you’ll find yourself having to enact self control so you don’t eat the whole batch in one sitting.  Enjoy the first feelings of fall with this sweet and warm treat that’s sure to keep you full and focused all morning!