This season we’ve been consuming pumpkin in a variety of ways that don’t include pumpkin pie. To be honest, I’m not much of a fan, and neither is one of my kids, so if 50% of our family isn’t into it, it doesn’t seem worth the hassle. Plus, I think there are enough sweet treats being passed around these days that we’re okay without the pie.
But we do love other pumpkin flavoured foods, so I’ve been adding the pureed gourd to plenty of dishes whenever I have the chance. Did you know that half a cup of pumpkin only contains 42 calories and is the equivalent to a full serving of vegetables? Not only that, but it also provides 14% of your daily quota for fibre. Basically, it’s too good to pass up, and the kids love it.
I started incorporating pumpkin into our mornings last year when I came up with these pumpkin and quinoa muffins. Vegetables and quinoa for breakfast? Yes, please! It was such a hit with the kids (and our SavvyMom readers!) that I wanted to create another pumpkin-based breakfast, and granola fit the healthy bill perfectly. This version uses no refined sugars, and calls for the add-ins to be incorporated after the cooking. The people in my house can never agree on how they like their granola so we start with a bare bones version and customize it just before eating.
Find the full printable recipe here: Pumpkin Granola