In the Kitchen with QMG – October

Pump­kin Spice Cof­fee Cream­er & Pump­kin Spice Granola

Pump­kin Spice Cof­fee Cream­er Ingredients:

• 1 ½ cup almond milk
• 3 table­spoons honey
• 3 table­spoons pump­kin purée
• 3 ½ tea­spoons pure vanil­la extract
• 1 tea­spoon pump­kin pie spice

Instruc­tions

1. Blend all ingre­di­ents together
2. Store in an air­tight con­tain­er in the refrigerator

Nutri­tion­al Infor­ma­tion 2 tbsp:

Calo­ries 10
Total Fat 0 g
Sodi­um 7 mg
Car­bo­hy­drate 2 g
Sug­ar 2 g
Pro­tein 0 g

Pump­kin Spice Gra­nola Ingredients:

• 3 cups old-fash­ioned rolled oats
• ½ cup pecan pieces
• 1 ½ tea­spoon ground cinnamon
• ½ tea­spoon ground ginger
• ½ tea­spoon ground nutmeg
• â…“ cup pure pump­kin purée
• â…“ cup pure maple syrup
• 2 table­spoon canola oil
• 1 tea­spoon pure vanilla

Instruc­tions

1. Pre­heat oven to 300 degrees F
2. Line a large bak­ing sheet (15x10inch) with parch­ment paper
3. Place oats, pecans, cin­na­mon, gin­ger, and nut­meg in large bowl; stir to mix
4. Com­bine pump­kin purée, maple syrup, oil and vanil­la; stir until well mixed
5. Com­bine both mix­tures and stir well until to combined
6. Spread mix­ture on pre­pared bak­ing sheet
7. Bake 45 min­utes; stir­ring every 15 minutes
8. Bake 10 – 20 min­utes longer until deeply toast­ed; stir­ring every 5 minutes
9. Store in a air­tight con­tain­er at room temperature

Nutri­tion­al Infor­ma­tion (¼ cup):

Calo­ries 118
Total Fat 1 g
Sodi­um 1 mg
Car­bo­hy­drate 6 g
Dietary Fiber 2 g
Sug­ars 5 g
Pro­tein 3 g