I tried to spare you. I figured you’ve already been inundated on every social media platform with incredible (but overwhelming quantities of) pumpkin recipes. However, you should DEFINITELY be eating this pumpkin pie granola everyday this week. Maybe add in little variety, but I’m telling you…it’s good. Top it on a Siggis yogurt for a balanced on-the-go breakfast and voila!
So friend, what’s new with you? I officially put my two weeks in at my current job. #ontothenext
The other night at a wedding I was telling a friend about my job change when they gave me that look. You know, the one that totally meant to say: you’ve been changing jobs a lot this past year, haven’t you head of the importance of job longevity for resume building? And it’s true, so far in 2015 I’ve had three different dietitian jobs. I know, three! So my friends’ response left me with a nagging annoyance the whole evening, but then I was like WHO CARES. I’m proud of my resume at this entry-level stage of my career, I’ve got some great experiences under my belt already, and I’m not really looking to waste years at a job (or jobs) I don’t really like. For the past year I’ve been in positions that haven’t allowed me to fully express and share my passion for functional nutrition and have been feeling as if I’ve been losing sight of why I went into the nutrition field in the first place – to educate, empower, and inspire others to live a healthy life!
It feels REAL good take this leap (adios, nice salary!) into a new role as a wellness dietitian for a company that supports an integrative and holistic approach to health. I’m excited to get back into culinary nutrition classes, one-on-one coaching, and share ideas with a team of dietitians and wellness specialists. Of course, I’m sad to leave all the great coworkers I’ve worked beside and the cutest long-term care residents who have begun to feel like my own grandparents.
Okay. Not let’s just oogle this granola a little bit longer.
Lightly adapted from Minimalist Baker and my 10 Minute Stovetop Granola, this Pumpkin Pie Granola incorporates seasonal spices, crunchy nuts and chewy dried fruits, and REAL PUMPKIN. Well, the canned stuff because who has time to hack open a pumpkin, peel it, cook it, and THEN make granola out of it? Nope, not I. The canned pumpkin is just as good, just be sure to get the 100% pumpkin puree without any added ingredients.
Side note: a scoop of pumpkin on your dog’s food once or twice a day is great for keeping their fur coats soft and adds more fiber to keep digestion moving. Dog owners beware…once your start the pumpkin trend, your dog might never want to eat plain food again. Our sweet Winnie girl is a spoiled pumpkin princess.
- 3 cups old-fashioned oats
- 1 cup raw slivered or sliced almonds
- 1/3 cup raw sunflower seeds
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- Dash of cinnamon
- 1/4 cup olive oil
- 1/3 cup pure maple syrup
- 1/3 cup pumpkin puree
- 1/4 cup golden raisins
- 1/2 cup dried cranberries (no sugar added preferred)
- 1 tablespoon turbinado sugar
- 1. Preheat oven to 350 degrees Fahrenheit.
- 2. In a medium mixing bowl combine oats, almonds, sunflower seeds, salt, spices, and chia seeds.
- 3. In a small saucepan over medium heat, whisk together the pumpkin puree, maple syrup, and olive oil until pumpkin puree is smooth. Add in the dried raisins and cranberries, stir and let cook 1-2 minutes or until softened.
- 4. Pour the pumpkin mixture over the oats and stir well to combine and moisten.
- 5. Spread half of the granola mixture on an ungreased baking sheet (bake in two batches or on two separate baking sheets). Sprinkle evenly with 1/2 tablespoon of turbinado sugar, and bake for 23-25 minutes, stirring halfway through cooking time.
- 6. Remove from oven and allow 15 minutes to cool. Keep granola stored in an airtight container for up to one week.
Thinking about making a double batch this weekend and sending to my sisters! Missing them a lot this month; nothing says I love you better than….granola?!