Healthy Pumpkin Pie Granola Recipe

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It’s pumpkin pie season! Raise your hand if you’re ready for Thanksgiving. I know I am. One of our Thanksgiving table staples growing up was pumpkin pie. I’ve learned recently that many people don’t actually eat pumpkin pie on Thanksgiving. And of those who eat it, many seem to do so grudgingly. Pumpkin pie isn’t just a staple for me, I think it’s absolutely delicious! I look forward to it every year and think a Thanksgiving table without it isn’t complete. But that’s just me. For my fellow pumpkin pie fans out there, here’s something to tide you over – a Healthy Pumpkin Pie Granola Recipe!

Healthy Pumpkin Pie Granola Recipe - This tasty recipe is made without any oil!

As long time readers know, I love to make oil-free granola thanks to fruit based mixtures with applesauce or canned pumpkin. This Healthy Pumpkin Pie Granola Recipe is made with the latter. Toss in a little pumpkin pie spice, and you get a delicious breakfast granola.

Healthy Pumpkin Pie Granola Recipe - This tasty recipe is made without any oil!

I thought about just adding pepitas (pumpkin seeds), which seemed like the obvious crunchy ingredient, but the pecans add a nice, buttery taste to the mix. I know pecans aren’t traditionally in pumpkin pie, but just go with it. It’s worth adding the pecans in for the texture and flavor.

Healthy Pumpkin Pie Granola Recipe - This tasty recipe is made without any oil!

And about that texture, the optional brown rice syrup will help give this granola a stickiness and chewiness that I really enjoy. I love when the granola clusters up a bit, so I do recommend adding that extra ingredient to this Healthy Pumpkin Pie Granola Recipe. Brown rice syrup is great for many recipes (including this healthy coconut macaroon one).

Healthy Pumpkin Pie Granola Recipe - This tasty recipe is made without any oil!

Healthy Pumpkin Pie Granola Recipe
 
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Total time
 
I love using canned pumpkin to make oil-free granola, so I decided to pull together some classic dessert flavors to make this Healthy Pumpkin Pie Granola Recipe. Whip up a batch for your family or to give out as gifts to friends, family, neighbors, and co-workers. Serve with milk or my favorite way – over yogurt.
*Vegetarian, Vegan*
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 cups rolled old fashioned oats
  • ½ cup chopped pecans, chopped
  • ½ cup pepitas (pumpkin seeds)
  • 2 tablespoons flaxseed, optional
  • 1½ teaspoon pumpkin pie spice
  • ½ cup canned pumpkin
  • ½ cup maple syrup
  • 2 tablespoons brown rice syrup, optional
  • 1 teaspoon vanilla
  • pinch of salt
Instructions
  1. Pre-heat oven to 300 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine dry ingredients oats, pepitas, flaxseed (if using), and pumpkin pie spice, and stir to mix well.
  3. In a medium bowl, combine wet ingredients canned pumpkin, brown rice syrup, maple syrup, additional sweetener (if using), vanilla, and salt and stir with a whisk to mix well.
  4. Add wet mixture to dry mixture and stir until wet mixture is evenly distributed.
  5. Pour granola mixture onto prepared baking sheet and spread to an even layer.
  6. Bake, stirring every 15 minutes for 45-60 minutes, or until granola is browned to preference.
  7. Set aside to cool to room temperature. Serve with yogurt or milk.
Notes
Note: If you really love pumpkin pie spice, you may want to add a little extra (maybe ½ teaspoon?). Mix up the ingredients, taste test, and add more till you’re happy with the flavor.

 

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Here are some other recipes you may enjoy:

Healthy Granola Recipe: Maple Cinnamon Date Almond (Oil-Free and Only 6 Ingredients) #recipe #granola #healthy

Healthy Granola Recipe: Maple Cinnamon Date

Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

Healthy Pumpkin Pie Muffins Recipe

Healthy Pumpkin Pie Muffins Recipe

Check out these healthy pumpkin recipes featured over at Women’s Health Mag – one of them is from The Chic Life!

Thanks for stopping by! Hope you enjoy the recipes!

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

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Tis the season for all things pumpkin. Since I love my Healthier Baked Pumpkin Doughnuts so much, I thought it would be fun to try it with a chocolate twist. I present a Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze. This recipe is also baked like the non-pumpkin version.

I actually drafted this recipe last year but never got around to blogging it. I had the photographs done and everything. I considered using the recipe and photos from last year. But, I decided to test out the recipe one more time just to be sure it would come out okay. It did! And since I had some cute mini pumpkins, I decided to re-shoot the donuts, too. Read on for the recipe…

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

Normally, I like to roll my baked doughnuts in a cinnamon sugar mixture. Because I’m lazy like that. When you can have dessert in under 20 minutes, the extra few minutes it takes to make the glaze can add up.

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

So, if you’re looking to shave off a couple minutes from this recipe, these Healthier (baked) Chocolate Pumpkin Doughnuts would also be delicious rolled in cinnamon sugar. If you’re looking for as much chocolate-y goodness as possible, then definitely set aside a couple extra minutes to whip up the chocolate glaze recipe.

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

To make these Healthier Chocolate Pumpkin Doughnuts extra beautiful, add some orange or Halloween-themed sprinkles on top!

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

It was difficult to not eat all six of these Healthier Chocolate Pumpkin Doughnuts. But, I managed to share them with hubby and save one for the next day. It was pretty good cold, straight out of the fridge. But, I think they’re best when they’re eaten with that fresh-baked warmth still in them. Mmm!

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze
 
Prep time
Cook time
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Here’s a quick & easy dessert that’s a perfect use of leftover canned pumpkin – Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze. I’m loving baked doughnuts because I can make them so quickly and they’re just so darned good. One batch never lasts long in our house. We gobble them right up and you can, too, with this recipe.
*Vegetarian, Vegan options*
Author:
Recipe type: Dessert
Serves: 6
Ingredients
Baked Chocolate Pumpkin Doughnuts
  • ½ cup Unbleached All-Purpose Flour
  • ¼ cup cocoa powder
  • ¼ cup, plus ¼ cup granulated sugar (preferably raw, brown sugar would probably be delicious)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon, plus ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup canned pumpkin
  • ¼ cup milk of choice
  • 1 large egg (or sub flaxseed egg)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon white vinegar
Chocolate Glaze
  • ½ tablespoon butter (or sub Earth Balance)
  • ½ tablespoon milk
  • 2 tablespoons semi-sweet chocolate chips (use vegan option if preferred)
  • ¼ teaspoon vanilla extract
  • ¼ cup powdered sugar, sifted Note: Do NOT skip sifting or it will be more difficult to get a smooth glaze
Instructions
Baked Chocolate Pumpkin Doughnuts
  1. Pre-heat oven to 375 degrees F. Spray 6-count doughnut pan with non-stick spray.
  2. In a medium-large bowl, add flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
  3. In another medium-large bowl, whisk together pumpkin and milk. Whisk in egg. Add vanilla extract and white vinegar and whisk to combine.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).
  5. Evenly distribute in doughnut pan. Note: This dough is pretty thick, so you’ll want to spread the tops as flat as possible using the back of a spoon or spatula.
  6. Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean). (Mine were perfect at 8 minutes, but oven temperatures can vary, so check at 7 minutes)
  7. Make the chocolate glaze (recipe follows).
  8. When doughnuts are safe to touch, but while they’re still warm, dip the smooth side (bottom) into the chocolate glaze.
  9. Serve and enjoy!
Chocolate Glaze
  1. Place butter and milk in a medium microwave safe bowl. Heat until butter is almost melted, about 20-30 seconds. Add chocolate chips, let sit for a minute and then whisk until the chocolate chips are melted and the mixture is combined. Whisk in vanilla extract. Whisk in powdered sugar until evenly combined.
Notes
Note: You can use cinnamon sugar instead of the chocolate glaze if you want to save some time or prefer the different flavor/topping. Stir ¼ cup granulated sugar with ½ teaspoon ground cinnamon with a fork and dip warm doughnuts into the sugar mixture.


Be sure to check out my Healthier Baked Pumpkin Doughnuts and Healthier Baked Apple Cider Doughnuts.

 

Hope you enjoy this baked Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze!

By the way, what is your favorite brand of canned pumpkin? Though I prefer using organic canned pumpkin, I must say Libby’s is probably the best. Libby’s canned pumpkin is not only a beautiful, vibrant orange color, it has a great texture and flavor, too!

littleSpoon {Charlotte, NC} Hip Hop Brunch

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Where can you go for great brunch eats and 90′s/00′s hip hop? Try littleSpoon {Charlotte, NC} for a delicious hip hop brunch.

Little Spoon {Charlotte, NC} Hip Hop Brunch

I can’t say I’ve been anywhere else in town where you can get this experience, potentially making this my new favorite, local brunch spot. Well-crafted food + locally sourced ingredients + some of my favorite tunes = a winning combination.

Hubby actually suggested checking out this restaurant a couple weekends ago, and I happily agreed. littleSpoon is located off of Selwyn Avenue where FABO used to be, in the same shopping center as Mellow Mushroom. The space is a little on the smaller side, but it’s well decorated and comfortable. I’m not sure if they take reservations, but it may be worth making them, if possible.

I’d had a lot of coffee that morning, so I decided to try something different to drink. Fresh-made lemonade hit the spot. It was a little bubbly and lightly sweet, just how I like my lemonade.

Little Spoon {Charlotte, NC} Hip Hop Brunch

We considered starting with the doughnuts, but when we heard there was a blueberry, homemade “pop tart” special, we were sold. The starter was great – so much better than a boxed pop-tart. littleSpoon’s version was made with fresh blueberries and a hint of citrus in a golden pie crust.

Little Spoon {Charlotte, NC} Hip Hop Brunch

We decided to share a couple main dishes. Hubby ordered the homemade “hot pocket” with egg whites, turkey sausage, and jalapeño. I tried a bite and really enjoyed it, though it was a little spicy for me. I’m a weeny when it comes to spicy food, though. The flavors were great together, and I enjoyed the dough, which reminded me a little bit of pizza/calzone dough.

Little Spoon {Charlotte, NC} Hip Hop Brunch

But, the hash stole the show for me. Not only was it beautiful, but it was the perfect combination of ingredients. I believe it contained purple potatoes, bell peppers, onions, sausage, micro greens, and a sunny-side up egg on top. I love these types of dishes – the ones where you try to gather a little bit of every tasty component in a single bite to enjoy the flavors together.

The weather was warm when we visited littleSpoon so we sat outside. We took in the sunny day whilst enjoying our brunch eats and songs by Dr. Dre, 50 Cent, and Tupac. It’s not every day you can enjoy this combination, but hubby and I are already looking forward heading back to littleSpoon for another tasty hip hop brunch soon.

Easy Tortellini Soup Recipe

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I was hungry, but I didn’t feel like cooking or getting take out. Actually, after all the recent traveling, I simply didn’t have a lot of ingredients in the house to make much of anything. So, cooking just meant an extra stop for groceries. After working at the 9-to-5, teaching dance fitness, and doing a toning class, I was ready to eat and sleep. It was about 8:30pm when I decided to stop at Trader Joe’s on the way home since they generally have some good ready-to-eat options. I was thinking a frozen dinner may be in my near future.

As I entered the store, though, I decided to stop by the prepared foods section (near the produce) when something caught my eye – fresh tortellini. The weather was nasty outside. A storm had rolled in while I was teaching dance class with a flash of lightening that was so bright it made me jump. Immediately after that, half the lights in the building went out causing me to worry we were about to lose power and end class early. Luckily, the power held, but the rainy weather was making me think of cozy comfort food in the form of soup. Good bye frozen dinner. Hello, Easy Tortellini Soup recipe. If only I knew how easy and tasty this would be, I would have made this sooner!

Easy Tortellini Soup Recipe

Easy Tortellini Soup Recipe

With the package of tortellini tucked away in my shopping basket, I moved down to the produce section. I found pretty much everything else I needed to make the easiest soup I’ve ever concocted there. I first found a package of mirepoix, which is my favorite soup base. This option contained onions, carrots, and celery all chopped fine. I also snagged a bag of washed and chopped kale and fresh English peas. Sure, I could have just put the mirepoix and pasta in this Easy Tortellini Soup recipe, but I wanted to amp up the health-factor with more vegetables. With all the pre-prepped ingredients, it seemed like a no-brainer.

Easy Tortellini Soup Recipe

I was starting to get excited about dinner. I was going to have a tasty soup that required very little effort. No cutting board, no knife, no excess dishes to wash. And I only needed one pot and a big spoon to stir it all together.

Easy Tortellini Soup Recipe

Not only was the tortellini soup pretty much the easiest soup recipe I’ve ever done, it was also ready so quickly! When you’re cooking at the end of the day, you want something fast and simple, and I had the perfect solution simmering away on my stove. The added bonus was that it made enough for hubby to have some and for me to pack away several servings to freeze for future, even faster dinners. Woohoo!

Easy Tortellini Soup Recipe

Easy Tortellini Soup Recipe
 
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I also like to call this “Lazy Gal’s Quick Tortellini Soup”. Thanks to Trader Joe’s you can have this soup ready in 30 minutes without having to break out a cutting board or break a sweat. There are so many great, pre-prepped veggies at TJ’s, I was able to amp up the health factor by adding lots of greenery. I’ve also included notes for how to replicate some of the ingredients if you don’t have a Trader Joe’s nearby or if you just feel like making things fully from scratch.
*Vegetarian if you use vegetarian tortellini*
Author:
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 1 14.5-ounce container Trader Joe’s Mirepoix (or sub 1 small onion, 2-3 stalks of celery, and 2 large carrots, chopped small)
  • 1 32-ounce container vegetable broth (or sub broth of choice)
  • 2 cups of water, plus more as/if needed
  • 1 bay leaf
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder (or sub 1 teaspoon fresh garlic, chopped fine)
  • ½ teaspoon salt, plus more as needed to taste
  • ¼ teaspoon black pepper, plus more as needed to taste
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 package tortellini of choice (I used cheese)
  • 4 cups chopped kale (I used about half a bag of ready-to-use tuscan kale from Trader Joe’s)
  • 1 package Trader Joe’s fresh English peas (or sub 2 cups frozen peas)
  • fresh or dried parsley, optional for garnish
Instructions
  1. Heat a large pot over medium heat. Add olive oil. When the oil is heated, add the mirepoix and cook until the onions are translucent, about 5 minutes.
  2. Stir in broth, water, bay leaf, basil, garlic powder, salt, pepper, thyme, and oregano. Bring to a boil.
  3. Stir in tortellini and kale and cook following the cook time on the tortellini package.
  4. Stir in peas and cook for 90 seconds, or until they’re cooked and heated through. Taste test and add salt and/or pepper, as needed.
  5. Serve in bowls and garnish with parsley, if using. Serve with whole grain toast or crackers.
Notes
Note 1: switching the tortellini flavor can change the flavor profile of this whole soup. Experiment and see which one you like best!



Note 2: This recipe should make roughly 6-8 servings. If you have leftovers, place them into individual storage containers and freeze them for an even easier, even faster dinner for another busy weeknight.

I hope you enjoy this Easy Tortellini Soup Recipe. Thanks for stopping by!

I’m always on the lookout for an easy and fast weeknight dinner. What do you usually make after a long day? I think I’ve asked about this before, but you guys always have new tips up your sleeves!

Healthy Granola Recipe: Maple Cinnamon Date Almond

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Here’s a new Healthy Granola Recipe: Maple Cinnamon Date Almond (Oil-Free and Only 6 Ingredients). Since I started making granola without oil, I haven’t felt strongly compelled to start adding the oil back in. Why bother when it’s not needed, right? This recipe gives you the flavor and crunch of a great granola using fruit instead. This recipe makes for a wonderful breakfast or snack you can keep in your pantry or office desk.

I made a batch of this healthy granola recipe on a Sunday thinking I may have it for a day or two of the coming week. But, this stuff was so good, I found myself craving it. I had it for both breakfasts and snacks. It was good straight up, but I especially liked it over yogurt. It didn’t take long at all before I made my way through the whole batch. I’m not even sure it lasted a whole week.

Healthy Granola Recipe: Maple Cinnamon Date Almond (Oil-Free and Only 6 Ingredients) #recipe #granola #healthy

This healthy granola recipe is made with maple syrup, cinnamon, dates, and almonds. Did I mention it’s not only oil-free but uses just 6 ingredients? It’s tasty, easy, and won’t be a pain to shop for at the grocery store.

Healthy Granola Recipe: Maple Cinnamon Date Almond (Oil-Free and Only 6 Ingredients)

Though it’s not the fastest in bake time, spending some time upfront will save you lots of time later in the week when you can enjoy this no-cook breakfast. The portability was a big saver for me, too. I took about half of it with me to the office and kept in my desk drawer. On the days I didn’t eat before work, I knew I could easily bring a yogurt with me and crack open that jar of yummy granola waiting for me.

Healthy Granola Recipe: Maple Cinnamon Date Almond (Oil-Free and Only 6 Ingredients)

Healthy Granola Recipe: Maple Cinnamon Date Almond (Oil-Free and Only 6 Ingredients)
 
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Sometimes you just want a simple granola recipe that doesn’t use a ton of ingredients. Here’s an easy recipe that tastes delicious and has less sugar than most granolas and no oil!
*Vegetarian, Vegan*
Author:
Serves: 4
Ingredients
  • 2 cups rolled old fashioned oats (quick cooking oats can be used, too)
  • 1 cup sliced almonds (or nut of choice)
  • 1 teaspoon cinnamon
  • pinch of salt
  • ½ cup (or one individual) applesauce
  • ¼ cup maple syrup, plus additional sweetener (honey or maple syrup), if needed
  • 1 cup dried dates, chopped
Instructions
  1. Pre-heat oven to 300 degrees F and line a large baking sheet with parchment paper (or use aluminum foil and brushed lightly with oil).
  2. In a large bowl, combine dry ingredients oats, almonds, cinnamon, and salt and stir to mix well.
  3. In a medium bowl, combine wet ingredients apple sauce, maple syrup, and additional sweetener (if using), and stir with a whisk to mix well.
  4. Add wet mixture to dry mixture and stir until wet mixture is evenly distributed.
  5. Pour granola mixture onto prepared baking sheet and spread to an even layer.
  6. Bake, stirring every 15 minutes for 45-60 minutes, or until granola is browned to preference. Remove from oven and stir in dried fruit.
  7. Set aside to cool to room temperature. Serve with yogurt or milk.
  8. Store in an airtight container.
Notes
Multiply the recipe to serve more. This made enough granola for me to eat for most breakfasts and some snacks for a work week.

This is a great one to keep at work!

 

I really enjoyed this Healthy Granola Recipe: Maple Cinnamon Date Almond over Greek yogurt and this So Delicious vanilla coconut milk yogurt.

Here are some more healthy granola recipes to try:

Hope you enjoy this Healthy Granola Recipe: Maple Cinnamon Date Almond. Happy baking! Thanks for stopping by!

Reynold’s Mansion – Asheville, NC

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Tucked away just north of Asheville, NC, sitting on a large green hill, is the Reynold’s Mansion, and there’s a reason it’s currently ranked #1 on TripAdvisor.com. The mansion is more than a bed and breakfast. This B&B has a warm & welcoming feel, serves up a delicious breakfast, and has a rich history that even includes a tie with one of the most famous jewels of all time. Billy, the innkeeper, runs a tight ship, and his dedication to excellence shines through in Reynold’s Mansion.

Reynold's Mansion - Asheville, NC

There are eight rooms in the main house, plus pet-friendly rooms behind in the Carriage House and Cottage.

Reynold's Mansion - Asheville, NC

The large, wrap-around porch was one of my favorite features. I enjoyed many quiet moments here over coffee or wine.

Reynold's Mansion - Asheville, NC

The grounds were beautiful and well-manicured, begging you to wander around and enjoy the many views around the house.

Reynold's Mansion - Asheville, NC

And the courtyard linked the many rooms of the B&B with a brick walkway, gurgling fountain, and flowers galore.

Reynold's Mansion - Asheville, NC

Reynold's Mansion - Asheville, NC

This is one of my favorite photos (above). I took this from the garden that sits behind the house.

Reynold's Mansion - Asheville, NC

Reynold's Mansion - Asheville, NC

Reynold's Mansion - Asheville, NC

There are also peacocks…

Reynold's Mansion - Asheville, NC

…and chickens behind the B&B. Billy said they try to use eggs from their own chickens in the breakfasts. How about that for local eggs?

Reynold's Mansion - Asheville, NC

Reynold's Mansion - Asheville, NC

And as for that breakfast, here’s one from the weekend. We started with a large bowl of fresh fruit and hot coffee. The coffee was delicious and spiced with a little something. I think it was cinnamon. I meant to ask but forgot.

Reynold's Mansion - Asheville, NC

And for the main course, at this breakfast we enjoyed scrambled eggs, sausage, grits, more fresh fruit, and fluffy blueberry pancakes. The pancakes were light and lofty like clouds, and the whole meal was so enjoyable. I did my best to finish my plate, but there was just too much food. I had a good time trying, though. Billy entertained us with stories about the inn, including some ghost stories. He also showed us some photos of the house from when he purchased it since it had fallen into disrepair prior to him purchasing it. The photos showed a house covered in ivy, and Billy pointed out where there was potentially a ghost captured in the photo!

Don’t worry, I didn’t see any ghosts on my stay. But, hey, there’s always next time!

Oh, and as for that tie in to the famous jewel, you’ll just have to stop by the B&B to hear about its tie with the Hope Diamond. Or, you can read more about it here.

Thank you, Billy, for the wonderful weekend! I hope we can stay longer on our next visit!

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For more info on the Reynold’s Mansion – Asheville, NC, check out their web site or call. Tell them Diana the food blogger sent you!

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