Pumpkin Granola

Hopefully you aren't too pumpkin-ed out yet! The Holiday season is officially in full-swing, and I'm still lovin' me some pumpkin! Especially when it's incorporated into my favorite breakfast/snack food of all time. Yep. I'm talkin' about granola.

Pumpkin Granola

• 5 cups GF rolled oats (not quick cooking kind)
• 1/4 cup pumpkin seeds
• 1/2 cup pumpkin puree
• 1/4 cup applesauce
• 2 Tbsp. coconut oil melted (or EarthBalance butter, or canola oil)
• 1.5 tsp. vanilla extract
• 1/4 cup maple syrup (or agave)
• 1/4 cup brown sugar
• 1.5 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 3/4 tsp. salt
• 1/2 cup sliced almonds

1. Preheat oven to 325F.
2. In a large bowl, mix the pumpkin, coconut oil, maple syrup, brown sugar, vanilla, and applesauce.
3. In another bowl, mix together dry ingredients (except the almonds and pumpkin seeds) and spices. Add the dry ingredients to the wet ones in the large bowl.
4. Stir, coating well. Spread mixture over two baking sheets lined with parchment paper. 
5. Bake in preheated 325F oven for 20 minutes. Remove and stir. Add in the pumpkin seeds and sliced almonds. Place back in oven for another 20 minutes. If it doesn't seem crisp enough yet, don't worry. It will crisp up as it cools down!

Roasted Squash Seeds

One of my favorite things about cooking squash is the tasty little bonus of roasted seeds! Rich in iron, protein, magnesium, and copper, these seeds really hit the spot when you're looking for a savory and salty yet healthy snack. 

After removing the seeds and stringy-ness from the inside of the squash, place the seeds in a bowl filled with water. 

Pre-heat oven to 350 degrees F. Remove the strings from the seeds and rinse. 

Bring about 4 cups of water to a boil in a medium saucepan with 2 tsp. salt.

Boil the squash seeds for 10 minutes. Drain. 

In a small bowl put 1-2 Tbsp. olive oil (or canola) along with some garlic powder and salt (3/4 tsp.), or to taste. Toss the seeds in oil mixture. Place seeds in a single layer on baking sheet lined with parchment paper. Bake for 13-15 minutes.