Tag: Granola

Spiced Pumpkin Chocolate Bark

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Do you shop at Trader Joe’s?  Do you find it annoying that everything looks and sounds so appealing… but you are watching out for added sugars and trying to be healthier about your choices.  Welcome to my world.  BUT I saw this pumpkin granola bark on the shelf there and thought to myself… I need to make this today.  So I did.  I hope you love it as much as I do.  No guilt, no worries, easy and so so worth it!

Spiced Pumpkin Chocolate Bark
 
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Nutrition Information
  • Serves: 10
  • Serving size: 1 piece
  • Calories: 111
  • Fat: 10.1g
  • Carbohydrates: 14.4g
  • Fiber: 11.2g
  • Protein: 2.3g
Prep time: 
Cook time: 
Total time: 
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Ingredients
Instructions
  1. Melt chocolate in a microwave safe bowl at 30 second intervals.
  2. Spread chocolate onto the bottom of an 8x8-inch pan using an offset spatula.
  3. Sprinkle granola over the melted chocolate and gently press it in so that it adheres to the chocolate. Set aside for an hour or place in the refrigerator to quickly cool and harden.
  4. Once hardened score into 10 pieces and store in the refrigerator for up to 2 weeks. Do not freeze.
Notes
Net Carbs = 3.2g
SugarOH = 5g
 

Pumpkin Pie Granola

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Pumpkin Pie Granola!  Just what the doctor ordered for your next pie topping.  What?  What I mean is that this versatile granola is not only delicious on it’s own as part of your morning go to healthy breakfast (served with Coconut Yogurt perhaps) but it also makes a fantastic crumble for an apple pie or even as the base of a pumpkin pie or cheesecake.  But the ultimate way to use it is with chocolate!

Pumpkin Pie Granola
 
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Nutrition Information
  • Serves: 4 cups
  • Serving size: ½ cup
  • Calories: 268
  • Fat: 24.7g
  • Carbohydrates: 14.8g
  • Fiber: 11.3g
  • Protein: 5.7g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • ¼ cupSpiced Pumpkin Butter (or pumpkin puree)
  • 2 tbsp coconut oil, melted
  • 1 egg white
  • 1 tsp vanilla
  • 4 tbsp Lakanto® sweetener https://www.lakanto.com/
  • 1 Pinch pure stevia powder
  • ½ tsp salt
  • ½ tsp chili powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ⅛ tsp ground cloves
  • ¼ cup flax seeds
  • 1 cup flaked unsweetened coconut
  • 1 cup pecans, chopped
  • ½ cup pumpkin seeds
Instructions
  1. Preheat oven to 325°F. Prepare a sheet pan with parchment paper or a silicon mat.
  2. In a medium bowl whisk together the Spiced Pumpkin Butter, coconut oil, eggy white and vanilla. Add the sweeteners salt and spices and whisk until thoroughly combined.
  3. Place the flax seeds in a food processor and pulse a few times. Then add the coconut, pecans, and pumpkins seeds and pumpkin butter mixture. Pulse 5-7 times until completely blended and mixture is medium coarse in texture. If you prefer a chunkier granola pulse less.
  4. Spread mixture evenly on the parchment paper or silicon mat and bake for 15 minutes. Stir using a spatula, flipping over larger pieces and continue to bake for another 10-15 minutes until fragrant and crisp. Remove from the oven and allow to cool to room temperature. If you find your mixture is not quite dry. Heat oven again to 300°F then turn off and set the granola back in the oven and close the door allowing the granola to continue to dry out but at a much lower temperature as the oven cools. Makes 4 cups, each serving is ½ cup.
Notes
Net Carbs = 3.5g
SugarOH = 6g
 

Coconut Granola

Coconut Granola

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Coconut Granola
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: ¼ cup
  • Calories: 216
  • Fat: 21.2g
  • Carbohydrates: 12.6g
  • Fiber: 9.7g
  • Protein: 3.8g
Recipe type: Breakfast Treats
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Ingredients
  • 1 ¼ tsp salt; divided
  • ¼ cup raw almonds
  • ¼ cup raw pecans
  • ¼ cup raw walnuts
  • ¼ cup raw hazelnuts
  • 1 cup unsweetened flaked coconut
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 2 tsp cinnamon or other spices
Instructions
  1. Optional: Combine water with 1 tsp salt. Add nuts and soak covered with 1 inch of water (add more water if necessary to cover the nuts) for 24 hours (while soaking, cover with plastic wrap and set on the counter at room temperature). Drain off water. If skipping this step go to step 2.
  2. Process nuts in a food processor until they are about half their size. Add the coconut flakes, erythritol, stevia, coconut oil, vanilla, cinnamon and ¼ tsp salt. Process 1-5 times until combined and the coconut and nuts are about the size of rolled oatmeal.
  3. If you have made the soaked version: spread mixture evenly over parchment paper or a silicone mat on a sheet pan and bake at the lowest oven setting possible (about 200°F) for 1 hour, stir, then continue to bake for 1 hour with the door cracked, stir again and continue to bake for another hour with the door closed until it is completely dry. A dehydrator may also be used. To toast this mixture keep on the sheet pan and bake for 15 minutes at 275°F. If you have made the un-soaked version: bake at 325°F for 15-20 minutes or until light golden and toasted. Granola may be kept in the refrigerator in an air tight container for up to 2 months or frozen for up to 4 months. Makes 1 ½ cups. Each serving is ¼ cup.
Notes
Net Carbs: 3g
SugarOH: 6g