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Pumpkin Spice Granola + Pecans and Pumpkin Seeds

October 21, 2019 by Rebecca Rosati

For those of you obsessed with pumpkin flavors here is a fun twist on my traditional granola recipe that will fulfill your pumpkin cravings. This granola has pecans and pumpkin seeds with the flavor of pumpkin spice and maple syrup. The combination is not only delicious, it also makes the whole house smell amazing.

It’s that time of year again, summer is coming to an end and the weather is getting cooler and pumpkin flavored EVERYTHING is showing up EVERYWHERE. I am not one to complain, I am overly excited to wear boots and scarves and drink Pumpkin Spice Lattes.

I love making homemade granola… I know exactly what ingredients are in it so I can avoid all the added sugar, oil, and hidden ingredients in most store bought granola. For this recipe, I use pumpkin puree and maple syrup, spice it up with pumpkin spice and cinnamon then add pecans and pepitas. The problem is this Pumpkin Spice Granola is so good you can’t stop eating it.

What are Pepitas and is it a Pumpkin Seed you pull out of your Pumpkin?

It was only a few months ago I discovered Pepitas so if you’re reading this post and are quick to google pepita, don’t feel bad! So, according to Google, technically pepitas and pumpkin seeds are the same thing. The difference is a pepita doesn’t have a shell. The pepita is the seed found inside of the white, oval-shaped pumpkin seed you pull out of your pumpkin before carving.

You’re in luck because this time of year, most grocery stores sell Pepitas, either roasted or raw. They are green in color and are a great salad topping or snack.

I used Roasted Pepitas in my granola recipe, but you can use Raw Pepitas if you desire. I enjoy the roasted seeds because they add a good crunch and salty flavor.

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

Author: The Well Dressed Kitchen

Recipe type: Breakfast, Snack

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Ingredients

3 cups Rolled Oats
1 cup pecans, chopped
½ cup pepitas (shelled pumpkin seeds)
1 tsp pumpkin pie spice
1 tsp cinnamon spice
¼ cup coconut oil
½ cup pumpkin puree (unsweetened)
½ cup maple syrup
¼ cup honey
1 tsp vanilla extract

Instructions

Preheat oven to 325 degrees F.
Line a rimmed baking sheet with parchment paper or a silicon baking mat.
Combine the oats, pecans, pepitas, pumpkin pie spice, and cinnamon spice in a large mixing bowl. Set aside.
Melt the coconut oil for 5 to 10 seconds in the microwave then mix with pumpkin puree, maple syrup, honey, and vanilla in a small mixing bowl until well combined and smooth.
Add the wet ingredient mixture to the dry mixture and stir until evenly coated. Spread the mixture on the baking sheet. Bake for 35 to 40 minutes, stirring occasionally until golden brown. For a clumpier granola, don’t mix.
Remove the granola from the oven *NOTE* the granola won't be completely crunchy yet. Allow to cool for 5 to 10 minutes. The granola will crisp as it cools and then break into clumps while the granola is still slightly warm. Allow to cool completely. Add dried fruit such as cranberries, if desire.
Store leftover granola in an airtight container for up to 2 months.
*NOTES* For a more clumpy granola, add more honey. Also, don't mix it right when it comes out of the oven. Allow granola to cool completely and then mix.

Click here for my Healthy Homemade Granola Recipe.

Shop Products I used in this recipe:

I store my granola in these Weck Jars. These jars are microwave, dishwasher, and freezer safe. They look so gorgeous in my pantry and they are stackable for convenient storage.

More FALL Inspired Recipes:

Roasted Butternut Squash And Carrot Soup

Roasted Butternut Squash + Carrot Soup

Thank you for following along! Xoxo, Rebecca Rosati @ The Well Dressed Kitchen! 💗

Roasted Butternut Squash + Carrot Soup

October 15, 2019 by Rebecca Rosati

If you can’t wait any longer for that time of year when you can wrap your hands around warm soup bowls full of creaminess and fall flavors, I have great news for you… This Roasted Butternut Squash + Carrot Soup is sure to be your “Fall Favorite” or more like a Fall Obsession.

Wow, the summer has flown right by, and fall is almost upon us!

I can’t believe I am admitting this, but I am loving the drop in temperature. I forgot how much I missed everything about Fall. Growing up, it was my favorite Season. After living in Florida for 12 years and being used to weekends spent at the beach through October and sometimes into the Holidays, I was sure to be disappointed summer is over. Apparently, I forgot I can drink Pumpkin Spice Latte’s while wearing leggings and boots.

One of the many perks of living back in the Midwest is seeing the leaves changing in the Fall. You can’t help but be inspired to make recipes that are colorful and full of flavor from squash and cinnamon spice with a touch of sweetness of brown sugar.

This soup is made with a base of Roasted Butternut Squash and Carrots. There is no cream added, rather I use Coconut Milk to lighten up this soup without giving up the creamy texture we all love and desire.

I pretty much always Roast my vegetables so when coming up with this recipe, I thought it was only appropriate to Roast the Squash and Carrots. The Squash came out so beautiful and smelled amazing, it was hard not to grab a fork and dig right in.

I topped this soup with a dollop of sour cream (you can use Greek yogurt, if preferred), pumpkin seeds, and shredded carrots. The presentation is beautiful and the flavor is even better. If this soup doesn’t scream Fall, I don’t know what does!?

Roasted Butternut Squash + Carrot Soup

Author: The Well Dressed Kitchen

Recipe type: Soup

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

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Ingredients

1 large Butternut Squash, cut in half vertically and seeds removed (To save on time, use 1 (12-ounce) package refrigerated cubed butternut squash, such as green giant brand)
2 cups carrots, peeled and chopped (about 4 to 5 medium carrots)
2 tbsp. olive oil
3 cloves garlic, minced (or use 1 tbsp. minced garlic from jar)
1 yellow onion, chopped
3 cups vegetable broth
1 tbsp maple syrup
1 tsp cinnamon
1 tsp. salt, plus more to taste
¼ tsp. black pepper, plus more to taste
½ cup unsweetened coconut milk (I used Silk)

Instructions

Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. Place Butternut Squash on the pan and drizzle each half with olive oil to lightly coat the squash. Rub the oil all over the squash and season with salt and pepper. Arrange chopped carrots around squash on baking sheet. Turn the squash face side down and roast squash and carrots for 40 minutes or until squash is tender and completely cooked through.
Allow the squash to cool and then use a spoon to scoop the flesh into a bowl (discard of skin).
Meanwhile, in a medium-sized skillet, heat olive oil over medium heat and add onion and cook until translucent (roughly 3 to 4 minutes).
Add the garlic, stirring often, allowing to cook for 1 to 2 minutes. Add in 3 cups of vegetable broth, maple syrup, cinnamon, salt and pepper. Allow mixture to simmer for 5 minutes then add in roasted squash and carrots.
Using an immersion blender or working in batches in a food processor or blender, blend squash mixture until smooth adding coconut milk to reach desired consistency (about ½ cup or more). Add more salt and pepper, to taste.
Top with sour cream or Greek yogurt, pumpkin seeds, shredded carrots, and sprinkle of cinnamon, if desired.
You can refrigerate the soup for 3 to 4 days, or freeze for up to 3 months.
*Note* If you want to thin out your soup even more, add more vegetable broth. (I used about 3½ cups, but my squash was a good size.
If necessary add more salt and pepper, to taste.

White Bean Soup

Thank you for following along! Xoxo, Becca @ The Well Dressed Kitchen! 💗

Avocado Egg Salad

August 15, 2019 by Rebecca Rosati

Avocado egg salad takes your classic egg salad recipe to a completely different level. I used avocado in place of mayo which adds healthy fat for a creamy, nutritious and tasty recipe. Eat this egg salad plain, on lettuce leaves, or topped on your favorite bread.

When it comes to recipes for summertime Egg Salad is one of those light and healthy recipes that comes to mind. Best part is it can be served for breakfast, lunch or dinner. I am a huge fan of recipes that can be eaten for any meal of the day.

To lighten up this recipe, but keep it creamy and delicious… I eliminated mayo and added creamy avocado with fresh herbs to really kick up the flavor. I guarantee you will love it!

How to make Avocado Egg Salad:

It’s as easy as adding all of the items to a bowl and stirring together. Seriously. You can eat the avocado egg salad plain, on lettuce leaves, or topped on your favorite bread.

Tips on Avocado Egg Salad:

Hard boil your eggs ahead of time. When it comes to cooking hard boiled eggs it’s as simple as adding eggs to a pot of cold water, bring it to a boil, turn off the heat and cook the eggs until hard boiled. Follow these three steps for perfect hardboiled eggs…

Step 1: Add eggs in pot and cover with water. Bring a pot of water to a boil with enough water to cover the eggs by about an inch.

Step 2: Turn off the heat and cover pot with lid. Immediately set a timer and allow eggs to sit in water for 12-14 minutes.

Step 3: Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Don’t overly mash the avocado. Avocados are naturally creamy and as soon as you stir the ingredients together the avocado will start to break down. It’s always nice to have it a little more chunky, rather than the texture of guacamole.

Use fresh herbs. I used cilantro, but you could also use parsley, basil or chives. Be creative and have fun!

How to store Avocado Egg Salad:

This recipe is best made fresh, but you can store it in the fridge for up to two days. That’s less than regular egg salad, because after two days the avocados in this recipe will start to turn brown. The lemon juice will help keep the green color.

Make part of your Meal Prep:

Divide the egg salad in meal prep containers, put lettuces leaves or your favorite bread in ziploc bags for a ready to eat, grab and go breakfast or lunch. I like to use these Glasslock meal prep containers. They are durable and can be used in fridge, freezer, microwave and oven. They are also dishwasher safe and the lids are BPA free.

Avocado Egg Salad

Author: The Well Dressed Kitchen

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

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Ingredients

1 large avocado, peeled, pitted
3 hard boiled eggs, roughly chopped
2 tbsp red onion, chopped
1 tbsp green onion, chopped
1 tbsp cilantro, chopped
½ small lemon, juice of
salt and pepper, to taste
lettuce leaves, optional, for serving

Instructions

Add avocado to a medium sized mixing bowl and mash with fork. Juice lemon over avocado and then add all of the remaining ingredients including chopped eggs, red onion, green onion, cilantro, salt, and pepper to a mixing bowl and stir to combine.
Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

TRY MORE AVOCADO RECIPES:

Simple Avocado Toast

Avocado Caprese Toast + Balsamic Drizzle

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Nutrition Disclaimer

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

What are Pepitas and is it a Pumpkin Seed you pull out of your Pumpkin?