Is it too early to start posting pumpkin recipes?!? I heart pumpkin. Seriously. I've been known to cook pumpkin delights all year... but when fall comes around... I kick it into high gear. ;)

Speaking of high gear, my almost 3 year old is constantly in high gear. So much that she's decided that she no longer needs naps. The girl gets up "when the sun comes up" (as she calls it) but wont go to bed until super late (making up every suggestion in the book to stay awake). 

Any suggestions?!? 

I look forward to my sacred time of when both my daughters are napping but I fear that special window is disappearing forever! Any advice moms? 

K, back on track. While you're thinking of great advice to share with me, sink your taste buds into this next pumpkin recipe... It's a YUMMY granola with an addicting taste & hint of pumpkin festivity. Enjoy! 

(Gluten Free, Dairy Free)
Adpated by jalene

Ingredients: 

• 4 cups gluten free rolled oats
• 1/2 cup pecans, chopped
• 3/4 cup unsweetened raw coconut flakes
• 1/4 cup brown sugar
• 2  tsp pumpkin pie spice
• 1/2 cup coconut oil 
• 6 Tbsp honey
• 1 Tbsp gluten free vanilla extract

Directions: 

1. Preheat your oven to 300 degrees F. 
2. In a large bowl combine your rolled oats, pecans, coconut, brown sugar, and pumpkin pie spice.
3. In another bowl combine the coconut oil, honey, and vanilla. Pour this on top of the oat mixture. Combine well and pour onto a cookie sheet. 
4. Bake 45 minutes total, stirring every 15 minutes. Allow the granola to cool completely before storing in an airtight container. 

So you know how I'm addicted to peanut butter? You realize it was only time before I would come up with a peanut butter granola right?! This recipe is really easy, not too sweet, and the peanut butter & honey gives it a nice softness compared to other crispy granolas. There's also lots of room to alter this recipe so run with it! And if you're feeling a little crazy... you can even add mini chocolate chips to it! YUM! Enjoy. 

(Gluten Free, Dairy Free, Refined Sugar Free)
Created by jalene

Makes almost 5 cups
Ingredients: 

• 2 & 1/2 cups gluten free rolled oats
• 1/2 cup gluten free quick oats or quinoa flakes
• 1 cup puffed brown rice cereal (or you can use 1 more cup of rolled oats)
• 1/2 cup chopped nuts (I used cashews but you could use any)
• 2 Tbsp flax seeds
• 2 Tbsp sesame seeds
• 1/2 cup peanut butter (we use organic so Audrey doesn't develop an allergy!)
• 1/4 cup honey
• 3 Tbsp extra virgin olive oil or coconut oil

Ever since I posted my Almond Cake I have been secretly obsessed with Almond Extract. I've been sneaking it into recipes (if you haven't noticed) and experimenting with it in lots of different dishes! The stuff makes anything taste amazing. 

This next granola recipe is to die for! It's seriously so good. Sweet, crunchy, healthy, protein-packed, and best of all: Gluten Free! The almond extract gives it such a yummy flavor. I'm just so excited to share it with you! 

PS- We have a FREE class coming up Oct 9 in Lehi, Utah if you're in the area. It will be taught by my husband (Dr. Nielsen) and I. Hope to see you there! See the full details HERE. 

(Gluten Free, Dairy Free, Contains Nuts: almonds)
Created by jalene

Start to finish: 45 minutes (5 prep, 40 baking)
Makes a little over 6 cups

Ingredients: 

• 4 & 1/4 cups gluten free oats (not quick oats)
• 1 & 1/4 cup sliced almonds
• 1/2 cup packed brown sugar
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon
• 1/4 cup extra virgin olive oil 
• 1/4 cup honey
  
• 3 tsp almond extract
• 1/2 cup cranberries (add after granola is cooled)

Directions: 

1. Preheat oven to 300 degrees F and line a cookie sheet with parchment paper or foil. 
2. In a large bowl combine the oats, almonds, brown sugar, salt, and cinnamon. Stir well. 
3. In another bowl combine the oil, honey, and almond extract. Whisk well. 
4. Pour the wet ingredients over the dry and stir well. 
5. Dumb the granola out onto your prepared cookie sheet. Place in the oven. Cook for 40 minutes total, stirring every 10 minutes. 
6. Cool granola completely and add in the cranberries. 

Store in an airtight container. 

One recipe that I make constantly around our house is my Gluten-Free, Dairy-Free Granola. It's so easy to make and such a healthy breakfast alternative or a great snack to put on yogurt. It's very adaptable as well if you don't have certain ingredients on hand. Overall, it's a great protein-packed, flavorful granola I'm sure you'll love. 

Gluten-Free, Dairy-Free Maple Cinnamon Granola
Created by jalene
Dry Ingredients:

• 3 and 2/3 cups Gluten-Free Regular Oats
  
• 2/3 cup unsweetened coconut
  
• 1/3 cup raw cashew pieces (or peanuts)
  
• 2/3 cup slivered or sliced raw almonds
  
• 1/8 cup raw sesame seeds
  
• 1 Tbsp flax seed
  
• 3/4 tsp sea salt
  
• 1 Tbsp cinnamon
  
• 1/8 cup raw sunflower seeds
  
• 1/8 cup raw pumpkin seeds (optional)

Wet Ingredients:

• 1/3 cup olive oil
  
• 1/3 cup 100% REAL maple syrup (*see note)
  
• 1/2 tsp vanilla (Gluten-Free)

Directions:

1. Preheat oven to 300 degrees.
   
2. Combine dry ingredients except for cinnamon and set aside.
   
3. Whisk wet ingredients together in a separate bowl. Pour over dry ingredients and mix well.
   
4. Cover a cookie sheet with parchment paper and spread mix out evenly. Sprinkle cinnamon on top (optional).
   
5. Bake for 15 minutes then take out of the oven to stir. Bake for another 15 minutes and stir. Continue this for about 1 hour. You will know the granola is finished when it is toasted and turning light golden brown.
   
6. After baking, allow granola to cool. Store in an airtight container. Goes great with rice, soy or almond milk!

Notes/Substitutions:

• You can exchange or add any kind of nut easily into this recipe such as raw peanut pieces. Raisins also can be added AFTER baking.
• It's SO important to use real maple syrup in this recipe because the alternative syrups typically have high fructose corn syrup, refined sugar, and/or food coloring. If you do not have 100% pure maple syrup you can replace it with 1/3 cup honey. This may change the flavor slightly. 
• To make nut free, omit 2/3 cup almond and 1/3 cup cashews and replace with an additional 1 cup Gluten-Free Regular Oats.