Pumpkin Spice Granola

I had a glorious kid free morning on Sunday after my mom came and took the boys to visit their great grandparents.  It's been a while since I've had the time to really get in the kitchen and just do a little baking, so I took a little time to get creative in the kitchen.  I made a batch of Banana chocolate chip muffins for the boys breakfast this week and then threw together some seasonally inspired granola. 

I do enjoy pumpkin spice and chai flavours however in stores I find they are overly sweet and most of the tasty looking pumpkin loaves and muffins are full of sugar and other ingredients I'd rather not put into my body.  If I'm gonna have a pumpkin-y treat I want to savoir and enjoy it not feel guilty about all the bad stuff that's likely in it.  

I made a batch of Pumpkin Spice Granola and I've gotta tell you it's just way to easy to make granola once you know the basics of it.  I love adding different types of nuts and seeds into my granola but I kept this one pretty basic since my cupboards could use a little stocking.  In fact I didn't even have pumpkin seeds but if I made this recipe again I would add them in SO I've included them in the recipe!  Walnuts, pecans or pistachios would also be amazing in this granola but I just didn't have anything on hand.  The game plan for the week is to restock my baking cupboard for the season! 

I truly love and enjoy baking at this time of year, but I do have to limit myself so I don't over do it, especially because I've traded my more intense workouts for yoga lately in order to stretch out some very tight muscles.  I will say thought that I'm really loving waking up to do yoga before the rest of the house is up in the morning. I used to do a lot of yoga classes but I find that I can't get to them with kids, activities, working and a business I just don't have the time to add an extra hour plus workout outside the house to my day.  

The Yoga Studio on Beachbody on Demand has been wonderful! There are so many options from Restorative yoga to Core yoga, Flow, Yoga for Athletes, Cardio and flow, Sculpting, Meditation and even Pre and Postnatal yoga.  There truly is something for everyone and every time frame too from 10 minutes to over an hour long yoga practices I can get a yoga workout in no matter how much time I have to spend.  The muscle recovery practice stretched out all the right spots in my neck, shoulders and hips which is just where I needed it!  I think once I'm feeling loose again and back to my regular workouts, I'm going to be sure to incorporate even a short flow to my day to keep my body in balance and stretch things out!  

If you haven't checked out the Yoga studio or the 3 week yoga retreat on Beachbody on Demand yet I highly suggest it!  

Now back to the Pumpkin Spice Granola!

Pumpkin Spice Granola

Ingredients

Granola

3 cups rolled oats

1/2 cup sliced almonds

1/2 cup pumpkin seeds (or other nuts)

1/2 cup unsweetened flaked coconut

1/2 cup pumpkin puree

1/2 cup coconut oil

1/2 cup maple syrup

1-2 teaspoons sea salt

1-2 teaspoons homemade pumpkin pie spice

Pumpkin Pie Spice

1/4 cup ground cinnamon

2 tbsp ground ginger

2 tsp ground cloves

1 tsp ground nutmeg*

1/2 tsp ground cardamom (optional)

Instructions

Prepare Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pumpkin seeds, coconut, sea salt, pumpkin pie spice). Whisk the wet ingredients and spices together (pumpkin, coconut oil, maple syrup) making sure to break up any large chunks of coconut oil by pressing it on the side of the bowl with a spoon. Pour wet ingredients over the dry ingredients and stir to combine.

Bake the Granola: Spread the moist granola into a large cookie sheet cake pan lined with parchment paper. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up. If the middle of the granola is still moist add another 15 minutes until it is crisping and browning on the outside.

Store in a plastic zip-top bag or sealed glass jar 1-2 weeks. Serve with plain greek yogurt or simply with milk.

Pumpkin Pie Spice

Combine all ingredients for desired mix and blend well. Use what you need for the recipe and then store remaining mix in a small, airtight container or make ad hoc. Feel free to experiment with amounts to get a blend that works for you. I personally like lots of ginger and cloves in my pumpkin spice but some people don't like those spices as much.  

Pumpkin Cake Cheese Cake

This is the second time I've made this recipe and both times it turned out great.  If you have ever made cheese cake you know that it can be hit and miss.  Just ask my sister who made one for my birthday a few weeks ago!  Even the same solid recipe used a second or third time can turn into a big flop.  But so far I've loved this recipe and I love the combination of cake and cheese cake together.  

The first time I made this Pumpkin Cake Cheese Cake was for my mom's Birthday last year and we had intended on doing a picnic so I cut the cheesecake out with mason jars and stored it in the mini jars for our picnic!  Sadly my photos of it weren't great so I was excited to make it again and take a few photos. 

It's funny everytime I make this recipe, I feel like there isn't enough cake batter to make it look 'good' but then I cut into it and it's perfect.  Funny how that works!  

Pumpkin Cake Cheese Cake

Ingredients:

CHEESECAKE

• 16 ounces (448g) full-fat cream cheese, softened to room temperature
• 3/4 cup (150g) Organic Cane sugar
• 1/4 cup (60g) plain greek yogurt
• 1 teaspoon vanilla extract
• 1 Tablespoon (8g) all-purpose flour
• 3 large eggs

PUMPKIN CAKE

• 3/4 cup (180ml) coconut oil
• 1 cup (200g) coconut palm sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)*
• 1 cup (125g) whole wheat flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon fresh ground nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon sea salt

Directions:

Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos on the How to Prevent Cheesecake Cracks page of Sally's Blog.  Set aside.

Make the cheesecake first. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the greek yogurt, vanilla, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Set aside.

Make the pumpkin cake. In a medium bowl, whisk the coconut oil, coconut palm sugar, eggs, vanilla, and pumpkin together until combined and uniform in texture. In a large bowl, whisk the flour, baking soda, cinnamon, other spices, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid overmixing the pumpkin cake batter.

Spread 1 and 1/2 cups of the pumpkin cake batter over bottom of prepared pan. On top of the pumpkin batter, drop large spoonfuls of the cheesecake batter. Top with large spoonfuls of remaining pumpkin cake batter. Repeat with remaining cream cheese batter. It does not have to be neat and perfect. Do not swirl with a knife. Just plop it all down and pour the cheese cake batter into the pan!  Trust me. 

Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. 

Bake for 65-75 minutes or until the center is almost set. If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim.

On the Original recipe she also included a cream cheese icing but I felt that it wasn't likely necessary and because my mom and I both don't like super sweat desserts I figured we didn't need it and we didn't!  

MAKE AHEAD/FREEZE: This pumpkin cake cheesecake freezes well up to 2 months, covered tightly. Thaw overnight in the refrigerator.

Thanksgiving Dessert!

12+ Healthy Pumpkin Recipes for Fall

I know it's still August... but the weather is starting to turn already and I'm way more interested in Chai tea and slippers than I have been in months.... I really don't want summer to be over because I know I wont be getting out on my Paddle board nearly as often, especially if I don't get a wetsuit or something to keep me warm in the fall months! 

We are heading out on what could be our last camping trip of the season this weekend and rain is predicted.... but we will make the best of it and try to get some Paddle Boarding in as well!   

I thought I'd share some healthy Pumpkin Recipes to get you inspired for the coming grey months and school days.  I'm looking forward to making a batch of Pumpkin Scones soon, I know how much the boys love them.  

I hope make these last few Day's of August count!  Fingers crossed for sunshine :)  

Pumpkin Spice Protein Balls

Curried Pumpkin Soup

Healthy Pumpkin Oatmeal Cranberry Cookies

Healthy Starbucks Pumpkin Scone Recipe

Pumpkin Butter

DIY Pumpkin Pie and Apple Pie Spice

Pumpkin Pie Shakeology

Ingredients:
¼ cup water
¾ cup unsweetened vanilla almond milk
1 scoop Vanilla Shakeology
½ cup canned pumpkin puree
1 tsp. pure maple syrup (or raw honey)
1 Tbsp. coarsely chopped raw pecans
1 tsp. pumpkin pie spice
1 cup ice

Preparation:
1. Place water, almond milk, Shakeology, pumpkin puree, maple syrup, pecans, pumpkin pie spice, and ice in blender; cover. Blend until smooth.

Pumpkin Cheese Cake

Pumpkin Cashew Cheese Dip

Pumpkin Quesadilla

Roasted Pumpkin with Shallots and Sage

Pumpkin Spice Pancakes

Pumpkin Spice Oatmeal



Guild Free Pumpkin Cheesecake Trifle 

Pumpkin Coconut Custards

Ingredients:

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. fine sea salt

4 large eggs, beaten

½ cup pure maple syrup (or raw honey)

½ tsp. pure coconut extract

1 (15-oz.) can pumpkin puree

¾ cup canned coconut milk

¾ cup unsweetened almond milk

Preparation:

1. Preheat oven to 300° F.

2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.

3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.

4. Add spice mixture and pumpkin.

5. Gradually add coconut milk and almond milk; whisk to blend.

6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water.

7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Pumpkin Cake Cheesecake

Birthday Time for my Mom and I wanted to try out a new recipe that  I found on Pinterest!  I adapted this lovely recipe from the Sally's Baking Addiction blog found here. I made a few modifications to the recipe like swapping out vegetable oil for coconut oil, and using coconut palm sugar rather than brown sugar but I mostly just kept it the same and it turned out great!  I really enjoyed it and so did my hubby and my mom!

I made this cake for my mom's birthday picnic dinner so I actually decided to cut out little round pieces and place them into jars so that it would travel better.  

I could have easily just made the mini cheese cakes in the jars and baked them that way but I wasn't 100% sure on our plan for the night so when I made the cake in the morning I just made the big one!  None the less it workout out great!

The little Jars filled with cake were so cute!

So lets get to the recipe shall we!  Here it is....

Ingredients:

CHEESECAKE

• 16 ounces (448g) full-fat cream cheese, softened to room temperature
• 3/4 cup (150g) Organic Cane sugar
• 1/4 cup (60g) plain greek yogurt
• 1 teaspoon vanilla extract
• 1 Tablespoon (8g) all-purpose flour
• 3 large eggs

PUMPKIN CAKE

• 3/4 cup (180ml) coconut oil
• 1 cup (200g) coconut palm sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)*
• 1 cup (125g) whole wheat flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon fresh ground nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon sea salt

Directions:

Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos on the How to Prevent Cheesecake Cracks page of Sally's Blog.  Set aside.

Make the cheesecake first. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the greek yogurt, vanilla, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Set aside.

Make the pumpkin cake. In a medium bowl, whisk the coconut oil, coconut palm sugar, eggs, vanilla, and pumpkin together until combined and uniform in texture. In a large bowl, whisk the flour, baking soda, cinnamon, other spices, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid overmixing the pumpkin cake batter.

Spread 1 and 1/2 cups of the pumpkin cake batter over bottom of prepared pan. On top of the pumpkin batter, drop large spoonfuls of the cheesecake batter. Top with large spoonfuls of remaining pumpkin cake batter. Repeat with remaining cream cheese batter. It does not have to be neat and perfect. Do not swirl with a knife. Just plop it all down and pour the cheese cake batter into the pan!  Trust me. 

Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. 

Bake for 65-75 minutes or until the center is almost set. If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim.

On the Original recipe she also included a cream cheese icing but I felt that it wasn't likely necessary and because my mom and I both don't like super sweat desserts I figured we didn't need it and we didn't!  

MAKE AHEAD/FREEZE: This pumpkin cake cheesecake freezes well up to 2 months, covered tightly. Thaw overnight in the refrigerator.

My Mom and Asher blowing out the Candle in her Mini Cake in a Jar. 

Pumpkin protein balls

I made up a batch of Pumpkin Spice Energy Balls this afternoon while Fraser was napping and I threw in a packet of Vanilla Shakeology to give them some protein.  

Boy are they tasty!

Ingredients

• 1 cup old fashioned oats (uncooked)
• 1/4 cup pure pumpkin puree
• 1/2 cup Ground Flax
• 1/3 cup honey
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/3 cup Organic white chocolate morsels
• 1 Packet or scoop Vanilla 

Instructions

1. Combine all ingredients in a large bowl until completely combined. Scoop into one inch balls. Store in refrigerator in an airtight container. ENJOY!

Curried Pumpkin Soup

I'm sitting here enjoying a nice hot bowl of Curried Pumpkin Soup a recipe I got from the P90 Simple Kitchen booklet that came with my program.  I'm excited to try many of the other recipes that are in the meal plan also.  

Starting tomorrow Gord and I will be doing the 6 day Shred that also came wight he P90 program. I have typed up a calendar of meals and grocery list and we are about to head out the door to get the groceries we will need for the week!  

We did our first workout this morning and I have to say I really did enjoy it.  It is so nice to be able to workout together and I might just have him convinced to wake up early with me during the work week so we can both get our workout in before the day begins!  

My challenge group for this program is full of some awesome individuals and I'm already enjoying their posts and inspiring comments!  I know we are all going to achieve great things together through these 90 days!!

On to the recipe.... 

Curried Pumpkin Soup

Ingredients:

2 tsp. olive oil

2 cloves garlic chopped

1 1/2 tsp curry powder

1 dash sea salt

3 cups low-sodium vegetable broth (or chicken broth)

1 can 100% pure pumpkin puree

1 cup milk

sprinkle of parsley

Directions:

1. Heat oil in large saucepan over medium-low heat.  Add garlic; cook, stirring frequently, for 2 minutes, or until slightly golden and tender. 
2. Add curry powder and salt; cook for 1 minute. 
3. Add broth and pumpkin.  Bring to a boil. Reduce heat to low; cook, stirring occasionally for 15 minutes.
4. Add milk; cook for 1 minute, or until heated through. 
5. Sprinkle each serving with 1 tsp. parsley. 

Makes 5 servings