I love making homemade granola! Simple and fun, it’s a great way to use up leftover ingredients and makes a healthy, filling breakfast or snack. My granola recipes tend to end up in my Midnight Baker blog series because I always end up turning the oven on around midnight, and this time was no exception! I was inspired to create this granola after I pureed some fresh pumpkin. I decided to use the pumpkin seeds to add some crunch, and they are also high in zinc and magnesium which support your immune system and heart. Plus, any reason to use pumpkin spice is a good one! Sweet, chewy and full of good nutrients this pumpkin granola is a hearty fall breakfast and will make your home smell like pumpkin pie!
In a large bowl, combine the oats, nuts, seed, pumpkin spice and sea salt. In a separate bowl, combine honey, maple syrup and coconut oil. Combine both mixtures and pour onto a parchment paper lined baking sheet.
Bake for 1 hour tossing every 15 minutes until granola is no longer wet and is golden brown.
Remove from oven and cool on wire rack.
Cool and serve over Greek Yogurt with a swirl of raw honey or with almond milk.
Store in an airtight container at room temperature for up to a month.
A few weeks ago I headed out to Winona for their annual Peach Festival and spent the afternoon immersed in all things peaches! From pies to jams to a very indulgent giant peach ice cream sundae, it was a lovely way to spend an afternoon. I came home with ten pounds of peaches and my friend and I have since started to learn about canning and have been experimenting with jams (fair warning: everyone is getting peach jam for Christmas this year!). I had some leftover peaches and decided to make a peach crisp. I love cornmeal and felt as though the sweetness of the corn would be a nice compliment to my sweet, super ripe peaches.
I wanted to make this dessert on the healthy side, and was inspired to use the sample of coconut oil I had received from Cocozia as a substitute for butter. 100% organic, unrefined and cold-pressed, Cocozia’s extra-virgin coconut oil has a rich coconut scent, has a smooth, creamy texture and doesn’t melt at room temperature. I added some almonds for protein and replaced some of the brown sugar with maple syrup.
Healthy Cornmeal Peach Crisp
This peach crisp is the perfect comfort dessert for fall. The sweet, syrupy peaches & berries are nicely caramelized underneath a golden, cornmeal crust with hints of buttery coconut.
2 tablespoons Cocozia coconut water (or filtered water)
2 tablespoons crushed almonds
1 ½ tablespoons brown sugar
pinch of cinnamon
pinch of sea salt
For the filling:
4 large ripe peaches, core removed, finely sliced
½ cup blueberries (preferably fresh)
¼ cup maple syrup
1 ½ tablespoons corn starch
1 teaspoon fresh lemon juice
¼ teaspoon sea salt
Preheat oven to 375F.
In a large bowl, mix together all the dry ingredients for the topping, except for the crushed almonds. Slowly incorporate the coconut oil. Drizzle the coconut water over top and mix well with your hands, the topping should stay together when you pinch some between your fingers. Add a bit more water if necessary.
In a 3QT glass baking dish, mix together the peaches, blueberries, lemon juice and maple syrup. Sprinkle the cornstarch, cinnamon and salt over top and carefully stir the filling.
With your hands, pick up small handfuls of the topping and place gently over of the filling, spreading each piece out evenly until the filling is covered.
Sprinkle the almonds over top.
Bake in oven for 15-17 minutes or until golden brown and bubbling along the edge.
Just a side note: I actually bought a second jar of Cocozia coconut oil and have been using it as a body moisturizer, hair mask and makeup remover – it’s amazing! I love the smell and my skin is nice and soft. I love using an all-natural, multi-purpose ingredient for my beauty needs!