A Nut-Free Fall Breakfast
This is a sponsored post. I received free product from Soy Nut Butter Co. in exchange for writing this review. Although this post is sponsored, all opinions, as well as the photography, are my own.
Have I mentioned for the 14th billionth time how much I LOVE FALL. No? Ok. Cool. Well then this would be the 14th billionth time. Fall makes all my food-loving tendencies just bubble over. The crockpot gets a permanent residence on my counter, and cinnamon goes in EVERYTHING. Which is good, because cinnamon is super good for you. So it's a win/win.
It's easy to make savory fall dinners and desserts. What I wanted, was to find a delicious FALL themed breakfast that was more substantial than the latte's everyone's carting around in their mittened hands and healthier than a muffin or donut.
I met the wonderful people at Soy Nut Butter Co. recently and a light went off. So many of my readers and friends have been requesting more nut-free recipes, and Soy Nut Butter Co. has an extensive product line that allows my recipe-creating loving ways to go wild. I recently got a bag of their new gluten-free breakfast granola made with their soy-nut butter (that's right, a non-nut butter that tastes like peanut butter) and apples, and I knew what I had to do.
I wanted to created a warm-the-soul fall breakfast cereal that my non-nut eaters could enjoy. So many of my other featured cereals use almonds, and this one is completely nut free. AND as a bonus, as I don't include much soy in my diet, when I do I make sure it's non-GMO and Soy Nut Butter Co. soy is GMO free.
It was SUPER easy to create, and the additions of pumpkin, organic maple syrup and cinnamon gave the cereal such an added robust warmth. The pumpkin seeds added additional crunch to the already wonderfully crunchy granola, but added another fall aspect.
Since the Soy Nut Butter Co. granola is already prepared, I simply had to prepare my sweet maple pumpkin coating to mix it into. A little maple syrup, organic pumpkin puree and coconut oil, mixed in nicely with the granola and cinnamon. Once baked, the aroma was heavenly and once cooled, it was enjoyed both as a cereal with dairy-free milk or a top coconut yogurt, or as a handy snack to take to the pumpkin patch.
Pumpkin Maple Granola
(using Soy Nut Butter Co. Gluten Free Apple Granola)
2 C. Soy Nut Butter Co. Gluten-Free Apple Granola
3/4 C. Pepitas
2 Tsp. Organic Cinnamon
1 TBSP. Coconut Oil
1/8 C. Organic Pumpkin Puree
1/8 C. Organic Maple Syrup
Preheat the oven to 325 degrees and line a baking sheet with parchment. Pour the Soy Nut Butter Co. Gluten-Free Apple Granola into a medium sized mixing bowl, adding in the pepitas and cinnamon, stir. In a small bowl, mix the coconut oil, maple syrup and pumpkin puree with a small whisk until fully mixed.
Pour the wet ingredients into your granola and seed mix, and coat completely. Spread onto parchment paper and bake for 10-20 minutes until aromatic. Be careful not to burn your granola, as it's already prepared oats.
Let cool completely and store in an airtight container.
Enjoy! I would love to hear the delicious healthy fall recipes you are all trying!
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Welcome! My name is Mandi & I hope you stay in this happy little space a while. I'm a Christian, a wife to my Mr. Charming, mama to baby Greyson, healthy food-lover, traveler, professional journalist and Personal Nutritionist who hopes to inspire others with my story...
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