Pumpkin Granola

Pumpkin Granola

Making your own granola is easier than you think. What I love most about DIY granola is that you can customize it to suit your taste AND your “Diet Level.”  This recipe is a pumpkin version, using oats, quinoa, maple syrup or honey, pumpkin spice, cinnamon, pecans, pumpkin seeds (pepitas), and dried cranberries. So, as far as Diet Levels go, it is NOT grain-free, so we’re going with Diet Level 6 here. You can treat this as a cereal and pair it with nut milk, so it’s a great go-to for a quick breakfast. However, you can easily make this fit Diet Levels 1-4 by tweaking the maple syrup or honey with sugar-free maple syrup.

Print Recipe
Pumpkin Granola
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 325° F.
  2. Spread oats and quinoa out on a parchment-lined baking pan. Toast in the oven 10 minutes, stirring once.
  3. Remove oats from the oven and pour into a medium bowl. Add the ground flaxseeds, pumpkin seeds, pecans and dried fruit.
  4. Reduce oven to 300° F.
  5. In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula.
  6. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.
Pumpkin Vinaigrette

Pumpkin Vinaigrette

This is a great dressing for any Diet Level salad! WITH the maple syrup, as written, it’s Diet Level 6 friendly. Simply substitute dates for the maple syrup or use sugar-free maple syrup (see recipe notes) to make it challenge friendly for Diet Levels 1-5.

Print Recipe
Pumpkin Vinaigrette
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Category Condiments
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
Category Condiments
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place vinegar, pumpkin puree, basil, garlic, spices, salt, maple syrup or date, and pumpkin seeds (if using) in a blender or food processor.
  2. While motor is running, slowly add in oil. Check the consistency, if too thick, add in 1-2 tbsp of water.
Recipe Notes

Soak the date for about 10 minutes to soften. Go to the CHALLENGE FRIENDLY FOODS page to see recommendation for sugar-free maple syrup.

The pumpkin seeds create a thicker and crunchier texture, but are optional. You can also use a different nut in its place.

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

These breakfast cookies can be made the day before, as they store well in an airtight container, eaten fresh-from-the-oven, or frozen and warmed up in the microwave! They go great with coffee or any of your favorite dairy-free milks!

With the only sweetener coming from honey and raisins, and a good amount of fiber and healthy fats, they help you stay full for the whole morning or through your morning workout.

Print Recipe
Pumpkin Breakfast Cookies
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
  2. In a small bowl combine flax meal and water. Set aside while it forms an egg-like consistency.
  3. In a medium bowl combine oats, flour, baking soda and powder, and pumpkin pie spice. Stir until well combined.
  4. In a small saucepan add honey, sunflower seed butter, and coconut oil. Over medium heat, stir until all ingredients are melted together. Remove from heat.
  5. To the honey and sunflower seed butter pan, add pumpkin puree and flax “egg”. Stir until all ingredients are well combined.
  6. Pour the wet ingredients over the dry mixture. Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.
  7. Lastly, add the raisins, pumpkin seeds, and shredded coconut. Fold into the batter.
  8. Scooping the batter up by large spoonfuls, place on the prepared baking sheet. Divide evenly to get 12 round cookies.
  9. Bake for 15-20 minutes or until golden brown on the edges.
  10. Store leftovers in an airtight container for up to 4 days. Or you may freeze them.
Crackers, Multi-Grain

Crackers, Multi-Grain

We are always looking for a little “crunch” during our 40-Day Challenge! Here’s a great cracker recipe for you to try!!

These crackers have been a big hit with the “40-Day Challengers!” If you don’t want to take the time to cut them into cute little square, just break them up into odd pieces!

Print Recipe
Crackers, Multi-Grain
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Crackers
Ingredients
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Crackers
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Pulse almond flour, macadamias, and coconut flour in a food processor until well ground.
  2. Pulse in seeds, flaxmeal, and salt until almost fully ground (leave a little texture for crunch).
  3. Pulse in shortening, then 1/4 cup water; dough will form a ball in food processor.
  4. Roll out dough between 2 pieces of parchment paper to ¼ inch (or less, thinner makes a crispier cracker).
  5. Remove top piece of parchment paper.
  6. Cut into 2-inch squares.
  7. Bake at 300° for 20 to 25 minutes.
Loading...