• a whole health life

PISTACHIO PUMPKIN GRANOLA


Can you smell it? Mmm the smell of a kitchen with fresh granola. Sweet and welcoming. Add a cup of tea or coffee and I’m set.


My go-to granola is loaded with tons of super foods. This one I kept simple, but you of course could add in flax and chia seeds or other goodies. Just add more oil/syrup if you do!





INGREDIENTS:


✔️ 1.5 cups oats of choice

✔️ 1 cup chopped pecans (or nut of choice)

✔️ 1 cup pumpkin seeds

✔️ 1 cup shelled pistachios

✔️ .5 cup melted coconut oil

✔️ .5 cup maple syrup

✔️ 1 tbsp cinnamon


DIRECTIONS:


1️. Preheat oven to 325.

2️. Dump it all in a large bowl. Stir.

3️. Add to large pan; pour onto parchment paper.

4️. Bake 15 minutes, pull out to stir.

5️. Bake 10 more min OR until golden brown. Ovens vary. *note: I link my fav nut chopper in my amazon store! Linked here.


SERVE WITH:


✔️ a smoothie bowl for crunch

✔️ your fav yogurt (we love @foragerproject)

✔️ your fav milk (we love nut milks!)

✔️ nothing — my kids love it plain


Love the health benefits of making your own granola. I don’t use refined sugars or weird ingredies. I like using organic steel cut oats usually; this time I mixed it up! You can also top it with dried berries if you like chewiness. Here are some benefits of this rendition:


PISTACHIOS:


Loaded with nutrients, including fiber, protein, antioxidants and vitamins — such as B6. Among nuts, pistachios have the highest content of lutein and zeaxanthin (eye health!). Pistachios also have a high ratio of essential amino acids (compared to other nuts).


PUMPKIN SEEDS:


Rich in omega-3 and omega-6 fatty acids, as well as antioxidants, fiber and magnesium. Magnesium is super important for so many body functions— and that’s one reason we eat a lot of pumpkin seeds. I put a full cup in here— and my kids gobble it up.


ALMOND COW TIP:


If you have an @almondcow like me— you can stir in some nut pulp! The first time I made this, I made pistachio milk and stirred in a cup of the dried out pistachio pulp. I also added some almond butter to that batch. The pulp made the batch a little thicker— a fun twist! Such a great way to reuse your pulp and reduce food waste.





Happy baking!

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