Plumpkin Oatmeal & Pumpkin Granola

Happy Sunday!  I don’t really like Sundays to much because I know tomorrow it’s back to work.  It’s hard to cram in everything you want to do in two days.  Well today I crammed in 2, yes 2 pumpkin recipes for you.  I still have allot of great recipes to share with you!  I am loving pumpkin week.  First off is Plumpkin & Apple Oatmeal.  I did not spell pumpkin wrong, it’s Plumpkin Oatmeal.  It’s rich, thick and very plumpy.  See!

 

This is so good and full of pumpkin flavor and the apples, oh the apples, sets the tone right!  I make this on Sunday’s so I have left over for the week.  I like big batch cooking, it’s easy, convenient.  After I have my bowl, I let it cool and pop it in the fridge and throughout the week it grows even thicker!  I make yogurt parfaits with it for breakfast.  I just jar it up and take it to work with me.  This batch will get me through a week!

 

Now it looks a little plain, so I like to add granola and some of that Cinnamon Maple Syrup from yesterdays Pumpkin Pancakes recipe.

 

Pumpkin Apple Oatmeal

1 1/3 cup of water

2/3 cup apple  juice or apple cider (I used Trader Joe’s Unfiltered Apple Juice)

1/2 cup canned pumpkin

1/3 cup chopped and peeled apple

1 1/4 cups quick-cooking rolled oats

1 tablespoon brown sugar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

Optional topping when done:  1/4 cup vanilla fat-free yogurt with Ground cinnamon and or granola, nuts, maple syrup or even peanut butter.

Directions:

1. In a medium saucepan combine the water, apple juice, pumpkin and apple. Bring to boiling. In a small bowl combine oats, brown sugar, 1 teaspoon cinnamon and nutmeg; Stir into boiling water mixture, cook 1 minute stirring occassionally.  The longer you cook it the thicker it gets.  I cooked it for about 10 minutes, after I added the oats.

2. Divide oatmeal among four bowls. Top with a spoonful of yogurt and cinnamon.

Makes 3 3/4 cups – 4 servings at about 3/4 cups.

Calories without toppings:

Calories:  143, Fat:  1.6, Sodium:  2.4, Potassium:  53.4, Carbs:  29.5, Fiber: 4, Sugar:  10, Protein:  4

Ready for the Pumpkin Granola?  First lets look at some pictures of the oatmeal because it does deserve the spot light.

 

Yum!

 

But first before I give you the Pumpkin Granola Recipe, let me show you what I found at Trader Joe’s.

 

It’s a cute Sugar Pumpkin.  It even has a recipe on it to make Pumpkin Pie.  I should try it.  I never made my own Pumpkin Pie from an actual Pumpkin.

 

Time for Granola.  I got this recipe from Two Peas and there Pod.  http://www.twopeasandtheirpod.com/pumpkin-granola/  The granola is good, but to be honest it needs more spices.  When making this, up your spices, then you’ll have a nice pumpkin flavor.

 

Your going to find I make allot of granola.  I love it and it’s fun to make.  Just be careful of how much you eat.  The calories can add up fast, even though it’s healthy stuff.  Here is the mix of dry ingredients.

 

The wet Ingredients

 

Now the wet and dry get together and mingle.

 

In the oven it goes.  Mmmmm, the house smelled so good from this granola cooking away.  Be sure to flip it every 15 minutes to prevent burning and have even cooking.

 

Let it cool before storing.  I place mine in a air tight container.

 

Pumpkin Granola adapted from Two Peas and their Pod

3 cups of Old fashion Oats

2 cups spelt flakes (or use 2 more cups of old fashion oats)

1cup of puffed rice cereal

1 cup pumpkin seeds

1 Tablespoons vanilla

pinch of salt

1 tablespoon pumpkin pie spice

1/4 Tbsp. Cinnamon(i’d add about 1 1/2 Tbsp. or Pumpkin Pie Spice)

1/4 Tbsp. of nutmeg

1/2 cup puree organic canned pumpkin

1/4 cup brown sugar

1/4 cup maple syrup

1/4 cup unsweetened apple sauce

1 cup raisins or Dried Cranberries, or combo of both

Preheat oven to 325 degrees.

Directions:
Combine oats, pumpkin seeds, salt and spices..

In a separate bowl, combine pumpkin,maple syrup, apple sauce, brown sugar and vanilla, mix well. Add wet mixture to oat mixture.

Line a large sheet pan with wax paper or parchment paper. Cook for 45 minutes, flipping granola every 15 minutes.

Allow granola to cool completely.  Once granola is cooled, add raisins and dates.

Makes 10 Cups or 20 1/2 cup servings

Calories:  144, Fat:  3.2, Sodium:  38, Potassium:  108, Carbs:  25, Fiber:  2.7, Sugar 9.3, Protein:  4.9

 

 

Enjoy!!!!