I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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Today’s recipe is dedicated to my partner Kyle, the man who shamelessly orders a pumpkin spice latte every time we’re out for coffee together. This granola recipe makes for a perfectly healthy and festive October breakfast when paired with a bowl of homemade almond milk or coconut yoghurt. It also happens to be gluten-free, refined sugar-free and full of pumpkin seeds for a generous dose of magnesium and zinc (two very common nutritional deficiencies that I see in my clinical practice). Pumpkin seeds also contain plant compounds called phytosterols. These unique compounds are beneficial because they are structurally similar to cholesterol and therefore compete with harmful cholesterols for binding in your digestive system to lower overall cholesterol levels.
Preheat the over to 350 degrees fahrenheit.
In a large bowl thoroughly mix the wet ingredients together. Add the dry ingredients and stir until well combined. Spread the granola on a pan lined with parchment paper and bake for 15 minutes. Remove from oven and gently stir the granola then bake for another 10 - 15 minutes, or until the granola is golden brown. Remove from oven and let cool before breaking into pieces. Store in an air tight container for up to 1 week (but I guarantee you it wont last that long ..)