DIY Pumpkin Pie Spice
I'll never forget the time I was forced to spend $4.99 on the smallest jar of Pumpkin Pie Spice known to man. From then on, I vowed to never get caught without this spice blend during Pumpkin Season!
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 2 T GINGER 2 t NUTMEG 1 t CLOVES 1 t ALLSPICE Blend your spices in a jar of your choice, seal, and store to use as needed all season long! |
[gluten-free, vegan, allergy-friendly]
PUMPKIN GRANOLA
PUMPKIN GRANOLA
Add a little fall flair to your lunch boxes this month! Use our basic Gluten-Free Granola Bar recipe (below), using 1 cup of pumpkin seeds as a mix-ins and adding 2 t Pumpkin Pie Spice.
Make this as bars or loose granola.
Make this as bars or loose granola.
(click for printable recipe)
What you need:
scant 1/4 cup coconut oil + 1 T palm shortening to equal a full 1/4 cup
1/4 cup honey or maple syrup
1/3 cup coconut sugar
2 cups [gluten-free] QUICK cooking oats
1 cup of mix ins (use anything- seeds, chopped nuts, dried fruit- we used 1/2 cup hemp hearts + 1/2 cup chopped pecans. Just don't use chocolate, as it will melt.)
optional:
1 tsp vanilla (or extract of choice)
1 tsp cinnamon (or spice of choice)
2 T Enjoy Life brand chocolate mini-chips
What you do:
1. Mix your oats and mix-ins in a large bowl. Set aside.
2. In a small pot, melt oil/shortening, honey and coconut sugar together over medium high heat until it comes to a bubble. Boil for about 30 seconds.
3. Remove pot from heat. Stir in any extracts or spices and pour hot liquid mixture over dry ingredients. Mix very well to incorporate all ingredients.
4. Pour into a lightly greased (or line with parchment paper) jelly roll pan and press out to be about 3/4 inch in thickness. This makes about 12 Little Piggy sized bars- so you won't use the entire jelly roll pan. Keep it packed together on one side of the pan. You really want to press them down so they stick together.
5. Optional: While granola is still a little warm, sprinkle with mini chocolate chips and press them down.
6. Cool to room temperature or until the chocolate chips are set before cutting into bars. Store at room temp in air tight container or freeze and thaw as needed.
1/4 cup honey or maple syrup
1/3 cup coconut sugar
2 cups [gluten-free] QUICK cooking oats
1 cup of mix ins (use anything- seeds, chopped nuts, dried fruit- we used 1/2 cup hemp hearts + 1/2 cup chopped pecans. Just don't use chocolate, as it will melt.)
optional:
1 tsp vanilla (or extract of choice)
1 tsp cinnamon (or spice of choice)
2 T Enjoy Life brand chocolate mini-chips
What you do:
1. Mix your oats and mix-ins in a large bowl. Set aside.
2. In a small pot, melt oil/shortening, honey and coconut sugar together over medium high heat until it comes to a bubble. Boil for about 30 seconds.
3. Remove pot from heat. Stir in any extracts or spices and pour hot liquid mixture over dry ingredients. Mix very well to incorporate all ingredients.
4. Pour into a lightly greased (or line with parchment paper) jelly roll pan and press out to be about 3/4 inch in thickness. This makes about 12 Little Piggy sized bars- so you won't use the entire jelly roll pan. Keep it packed together on one side of the pan. You really want to press them down so they stick together.
5. Optional: While granola is still a little warm, sprinkle with mini chocolate chips and press them down.
6. Cool to room temperature or until the chocolate chips are set before cutting into bars. Store at room temp in air tight container or freeze and thaw as needed.
Notes:
To make loose granola, simply follow steps 1 - 3. Instead of pressing into bars, crumble your granola mixture and spread it out over a parchment lined baking sheet. It will stick together into bits of various sizes. Allow to cool to room temperature. Store the same as the bars.
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