‘Tis the season, my sweet friends, for food, gifts, and sharing. All three separately are such great things. However, during this month? Those three together — like mischievous triplets — can be slightly like a perfect December storm if living a healthy life is something you want more of, or something you don’t want to stray from.
Do yourself and those you love a favor: What if you gave little gifts that actually make them feel good?
That’s a true gift, my friends. You can start new traditions. This is one of my favorite things to make and gift to spread that healthy love around — this gluten-free, to-die-for Pumpkin Chocolate Granola. It’s a better-than-cookies situation, and your phone will be full of texts thanking you afterward and asking for the recipe.
Pumpkin Chocolate Granola
My all-time favorite morning (or any time of day) crunchy treat! It’s delicious on its own, sprinkled over whole-milk Greek yogurt, or as a cereal with whole milk. Once it cools, this granola keeps well in a sealed container in the fridge for up to one month. Makes about 8 servings.
2 cups large coconut flakes
2 cups almonds, chopped
1 cup pumpkin seeds, shelled
¼ cup organic maple syrup
2 tablespoons extra-virgin, unrefined coconut oil
1½ tablespoons chia seeds
3 teaspoons cocoa powder
½ teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon sea salt
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt coconut oil and maple syrup. Add cocoa powder, cinnamon, vanilla, and sea salt to the oil and syrup mixture, and stir well.
- Add the coconut flakes, almonds, and pumpkin seeds to a larger prep bowl, and drizzle the coconut-maple mixture over the top. Toss well, and spread evenly on the baking sheet.
- Bake for 15 minutes or until crisp, stirring the mixture halfway through.
Issaquah native Sarah Adler is a local food blogger, nutrition coach, real-food lover, and owner of Simply Real Health Inc. Find more of her recipes, photos, and videos at simplyrealhealth.com.