8 ingredient granola, people! It doesn’t get much better than this! Deliciously festive and healthy making both the perfect breakfast and/or holiday gift. I’ve added dried cranberries and walnuts however, feel free to substitute with something of similar of your choice! Get your pumpkin on and enjoy!
8 Ingredient Granola!
Maple Pumpkin & Cranberry Granola
Makes 6 Servings
- 2 cups rolled oats
- 1/3 cup chopped walnuts
- 1/2 cup dried cranberries
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup
1.Heat the oven to 325 degrees and line a sheet pan with wax paper.
2. Combine the oats, walnuts, cranberries, pumpkin pie spice, cinnamon, and salt in a medium sized bowl.
3. Heat the pumpkin puree and maple syrup in a small saucepan, whisk until combined and heated through lightly, 1-2 minutes.
4. Pour wet ingredients over dry and mix with a wooden spoon. Spread evenly over wax paper lined sheet pan.
5. Bake in the oven for 15 minutes, remove pan and stir mixture with wooden spoon. Put back in the oven for another 10 minutes, mix again and let cool completely. Store in an air tight container for up to 1 week!
Combined wet and dry ingredients.
25 minutes later!
Welcome to the first post of our #PumpkinSpiceSeries!! We couldn’t be more excited for fall, especially fall foods! What better way to start off our series than with the classic pumpkin spice latte?!
Did you know that a tall “skinny” Starbucks Pumpkin Spice Latte has 216 calories? Try this amazingly easy and absolutely delicious recipe for just you or make a few to share! Not to mention, it has 100 calories less than the Starbucks version (it’s not $4 either). I’m telling you, it is so good that I am drinking it at 10pm (yup, tomorrow is gonna be rough).
Healthy Bachelorette Pumpkin Spice Latte
- 1 shot of espresso
- 1 Tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin spice
- 2/3 cup skim milk
- Add 1 shot of espresso to a coffee mug.
- Stir brown sugar, vanilla and pumpkin spice into mug with the hot espresso.
- Froth the milk using a milk frother. Add the milk into the mug first and stir. Top with foam.
- Optional: sprinkle with cinnamon.
Nutrition facts: 113 calories, 18.7g total carbohydrates, 5.4g protein
I don’t have an espresso machine, however a friend got us this awesome and adorable Bialetti 1 cup espresso maker that you simply put on the stove. It’s a great option for a small kitchen or for someone who isn’t ready to commit to a larger espresso maker.
What #PumpkinSpiceSeries recipes are you looking forward to this fall? Leave your comments below. We will be coming at you with a new one every Thursday until the end of October!
Figs & honey. They go together just like peanut butter and jelly.
It was one of those mornings where I realized I had no “breakfast food” in the house. Luckily, we have a fig tree. Figs taste amazingly sweet, but not too sweet – but honestly fresh figs are so much better with honey.
Try this yummy and simple sandwich for breakfast, as an appetizer at a party or as a snack. You can make the sandwich as an open face, or close it up for a more traditional sandwich.
Fig, Honey and Goat Cheese Sandwich
- Heat a cast iron pan to medium heat. Brush the bread with the olive oil on both sides. Toast on the pan about 6 minutes (3 on each side).
- Spread 1 ounce of goat cheese onto the bread.
- Slice each fig into 3-4 slices. Place on top of the goat cheese.
- Drizzle with honey and serve!
I love this small colander for washing fruits and berries. It’s perfect for one serving!
On the weekend you never want to eat the same old breakfast that you have during the week. So what about making a poached egg?! I used to be super intimidated about poaching eggs, until a friend in the hospitality business told me how she does it. Super easy and comes out perfect every time! The avocado brings a great creaminess to this breakfast, not to mention the healthy fats will keep you full even with just one egg.
Try this recipe for a quick (takes 10 minutes) and healthy Saturday or Sunday breakfast! This was a perfect start to my lazy rainy Saturday, and fortunately both The Notebook and Sleepless in Seattle were on TVyesterday. Obviously, I just did house chores, watched amazing chick flicks and cooked all day. It was awesome.
(Note: The recipe below is for two, but can easily be made for one. Just use 1 piece of toast, 1/4 of an avocado, 1 egg and 0.5oz of cheese. Use the same amount of vinegar and salt thought to poach the egg!)
Avocado Toast with a Poached Egg
- 2 pieces thick sliced fresh bread of your choice
- 1/2 avocado
- 1 oz pepper jack cheese
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon salt
- Pepper, to taste
- Paprika, to taste
- Lightly toast the bread.
- Once the bread is toasted, top each with 1/4 of the avocado and spread with a butter knife. Add 0.5oz of the cheese to each piece of toast.
- To poach the eggs: Bring water to a boil in a small pot. Add in the vinegar and salt, and bring to a low boil. Crack 1 egg into a measuring cup. Slowly add the egg into the low boiling water and let it drop to the bottom. Repeat for the second egg. Turn off heat and cover for 5 minutes. Remove egg from the water with a slotted spoon.
- Place the egg on top of the avocado toast and top with pepper and paprika to taste.
Enjoy and happy weekend HB’s!!!
It’s Sunday and though very humid and hot, it is quite gloomy out. I just felt like lounging on the couch and watching SATC on E! (it was the “post it” episode…god I hate Berger!!!). On the weekends I almost never want to eat the same old easy breakfast that I have during the weekdays, I want EGGS! Not just scrambled eggs, I want eggs with some savory Gouda cheese and crunchy vegetables. So, this morning I came up with this yummy open faced egg sandwich with kale recipe! The kale I had leftover from another dish that I froze, but any fresh or frozen greens (spinach, etc) would do.
HB NOTE: 3 years ago before meeting Meaghan, I did not eat eggs. Not scrambled, not fried, not fritatta, not anything. Thanks Meaghan for introducing me to eggs, for it has changed my life.
Open Faced Fried Egg Sandwich with Kale
Open Faced Egg Sandwich with Kale
- 1 slice Ezekiel bread
- 1 cup kale, fresh or frozen
- 1 egg
- 0.5 Gouda cheese, sliced
- Parmesan, pepper and paprika to taste
- Heat a frying pan to medium-high heat. Coat in a very minimal amount of olive oil.
- Add the egg and sprinkle with pepper and paprika. Fry for about 2-3 minutes, flip and remove from heat (for sunny side up, if you desire a less runny egg keep on the heat).
- Toast the bread and steam the kale (I used a microwavable steamer for 3 minutes).
- Top the bread with the Gouda cheese, steamed kale and fried egg.
- Grate some fresh Parmesan cheese, and you’re good to go!
A healthy serving of whole grains, greens and protein all in one easy dish in less than 10 minutes!