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.  

Guilt Free Pumpkin Cheesecake Trifle

Guilt free HEALTHY - Pumpkin Spice "cheesecake" Trifle that is 21 Day Fix Friendly and super easy to create! Nobody will know you didn't even break a sweat making it🙊 (and you won't have to "break a sweat" to work off the calories either!)

I made this last night and I wasn't too sure at first, the pumpkin layer was a bit more runny that I thought it would be and there is very little sweetness added to it so I wasn't sure if hubby would like it or not.  I ended up deciding to try a new recipe "Maple Cream" to add to the top of it to add a little sweetness just in case but in the end it probably didn't need it although the maple cream added a very nice touch!  

As for this being 21 Day fix friendly it totally is, and it's Gluten free as well.  I would could this as 1 Red container, 1/2 green container, 1 orange container and 1 Spoon.  Because it's gluten free it has no yellow containers but it could also be counted as a treat so you could just count as one yellow treat.  For me I'd count it as what's in it since I hate to give up a yellow container and because it does have greek yogurt in it which counts as a red I think i should get credit for the red and 1/2 green containers!!  

This week I'm going back to the 21 Day fix workouts, and I have to say I totally thought that after doing 21 Day Fix Extreme the regular workouts would be easier but they really aren't. They are just different.  I'm actually enjoying going back to these workouts this week with my group and sharing how we did each day for accountability.  We have such an awesome group this round!!  

21 Day Fix is still on sale this month (October) so if you have been thinking about joining one of my accountability groups, this is a great time to get your kit.  

You can email me at crystalpfitnessfood@gmail.com for more information. 

Guilt Free Pumpkin Cheesecake Trifle

Ingredients

Crust Ingredients:

1 cup almond flour

2-3 Tbsp melted coconut oil

1/2 tsp cinnamon

1/8 tsp nutmeg, cloves and ginger 

-

1st Layer:

Plain greek yogurt

-

2nd layer:

1/2 cup pure pumpkin puree

1/3 cup plain greek yogurt (or vegan alt.)

1/4 tsp cinnamon

Dash of ginger, cloves and nutmeg

1 Tbsp honey

-

Topping:

Crushed pecans

1/2 tsp honey

* Extra treat Maple Cream 

Directions

Pulse all crust ingredients in a small food processor until well combined. Transfer to small bowls And Press crust into serving dish evenly and bake at 350 until lightly brown. 

Scoop out desired amount of yogurt and layer on top of crust inside serving dish. Place dish in refrigerator while preparing your 2nd layer.

In a blender, puree all 2nd layer ingredients until smooth. Remove dish from refrigerator and pour 2nd layer evenly over yogurt.

Pulse pecans with a drizzle of honey in food processor or magic bullet. 

Top 2nd layer with crushed pecans and refrigerate at least 1 hour before serving. *Option to drizzle a small amount of maple cream on the top before serving. 

Maple cream
Place the maple syrup in a saucepan fitted with a candy thermometer. Fill a large bowl with ice water and place another saucepan on top of the ice. Heat the maple syrup over medium heat until boiling (do not stir, but do not walk away because you don't want it to boil over! if it boils up, lower the heat.) and cook until it reaches 235 degrees F. Once at 235 degrees F, remove from the heat and pour the syrup into the saucepan that is sitting in the ice water bath. Let it cook for 5 to 10 minutes. Once slightly cooler, begin to stir the syrup with a wooden spoon until it's creamy. This can take about 15 minutes, so instead, I poured my syrup into my magic bullet and pulsed it. But I think next time I would put it into my stand mixer. Once it's a light colour and pourable, stop beating because it can thicken quickly.

[i used this tutorial for the maple cream]

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal Recipe

Ingredients

3 cups water

2 cups oatmeal

3/4 cup pumpkin 

1/4 tsp cloves 

1/4 tsp ginger

1/2 tsp nutmeg 

1 tsp cinnamon 

2 Tbsp maple syrup more or less to taste 

Directions

• Add water and oatmeal to a medium sized pot. 
• Once bubbling, turn it down and add in Pumpkin, spices and maple syrup stirring constantly. 
• Continue to stir until thick and oats are cooked through.  
• Remove from the heat, portion into bowls and top with your favourite toppings.  (I used pecans and maple sugar on mine) 

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!

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!

Healthy Pumpkin Cranberry Oatmeal Cookies

What do you do with left over pumpkin puree after making pumpkin scones?  Search around on pinterest for some inspiration....

• Pumpkin granola?  Not today.  
• Pumpkin Cheese Cake?  Yum but don't need cake
• Pumpkin Bread? Don't have enough pumpkin for that. 
• Pumpkin Cookies?  hmmm.... yes but I really don't want to use all that sugar and butter!  Let's see what I can come up with!

I adapted my oatmeal cookie recipe and turned it into Pumpkin Oatmeal Cookies with Cranberries and Sunflower seeds!  These cookies just came out of the oven and having tried one I can say that they make a lovely breakfast cookie and would be awesome for kids!  

I'm going to send a few along in Asher's school lunch tomorrow!

Healthy Pumpkin Cranberry Oatmeal Cookies

Ingredients:

• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup organic Apple sauce
• 1/2 cup Honey
• 3/4 cup whole wheat flour
• 1 and 1/2 cup rolled oats
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup Sunflower Seeds
• 1/2 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
2. In a mixing bowl whisk together pumpkin, egg, vanilla, apple Sauce and honey until well combined. In a separate bowl, combine flour, oats, baking powder, baking soda, salt, spices, sunflower seeds, and dried cranberries. Fold together the wet and dry ingredients until just combined - do not over-mix. The cookie dough will be pretty thick.
3. Drop spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. 
4. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.

I love using my cookie scoop!  

Starbucks Pumpkin Scone recipe turned Healthy!

I adapted this recipe years ago from one I found online (don't recall the source), I have nixed all the sugar in place of honey except for the icing and have managed to create a healthy version of the Starbucks Pumpkin Scone!

Everyone usually loves these scones and although they do have some icing they just aren't quite the same with out it!

Honey and Organic Pumpkin Puree!  **No sugar here**

Ingredients

4 cups Whole Wheat flour
2 TBSP baking powder
1 tsp Sea Salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 cup Butter or Coconut oil
1 cup canned pumpkin
1/2 cup Honey
1/2 cup whole milk
2 large eggs

Directions

1. Mix all dry ingredients together in large mixing bowl.  Cut in butter with pastry blender or two knives. Set aside. 
2. Mix pumpkin, honey, milk and eggs together with whisk in small bowl.  
3. Combine pumpkin mixture into dry mixture try not to over mix.  
4. On a clean dry surface spread out a little flour and grab 1/3 of the scone dough and pat flat.  You can either cut the scones with a knife or use a large cookie cutter (I often use a large circle) to cut out the scones to make them uniform.  
5. Bake at 425 Degrees F. for 14-16 minutes or until golden brown.  
6. Remove from oven and let cool on a wire rack. 

Taking about a 3rd of the dough, pat flat and cut into 4 pieces

Cinnamon Spice Icing

Ingredients

1 cup icing sugar

1/4 tsp each of Cinnamon, nutmeg, cloves and ginger

2 tsp milk (give or take to get consistency just right)

Directions

While scones cool on the wire rack, mix together icing until it is a medium consistency.  Not runny but not too thick because you will be drizzling it on top the scones.  

Once scones are cool, using a spoon you will scoop up a little icing and with a back and forth motion drizzle the icing on top the scones.  Let rest before storing them in a air tight container or enjoy right away!

Fresh out of the oven

Let cool and drizzle with icing

Comment below on how you think these scones compare to Starbucks pumpkin scones!