Slow-Cooker Pumpkin Maple Granola.

Guys. Thanksgiving is in 8 days. WHAT.

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Now okay, I know I’ve been a bit obsessed with the pumpkin these days, but can you blame me? I’ve said it before, but this stuff is too good to pass up when it’s in season – tons of fiber and flavor, and SO versatile. My last pumpkin recipe was a savory one, and the one I’m bringing you today is sweet enough for dessert, but makes the perfect healthy breakfast too. It also comes together in a pinch and basically makes itself..helloooo slow-cooker. My colder-weather best friend.

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

I’ve paired this granola with my absolute favorite greek yogurt Noosa. The pumpkin flavor is actually out of control, if you haven’t tried it yet! Target for the win. The spices mixed with the crunch of the nuts and the chewiness of the oats make this recipe my go-to for a crowd-pleasing gift. Gluten-free, vegan and paleo, you can literally give it to anyone who needs a little homemade goodness if their life.

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

Slow-Cooker Pumpkin Maple Granola

(adapted from this recipe)

2 cups old fashioned oats

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/3 cup pumpkin puree

2/3 cup maple syrup

2 tsp vanilla extract

1/2 cup chopped walnut halves

1/2 cup chopped pecans

1/2 cup seedless raisins

  1. In a large bowl, combine the oats, salt, and spices. Stir to combine.

2. In a small bowl, combine the pumpkin, maple syrup and vanilla and stir.

3. Add the pumpkin mixture to the oats, and mix until fully coated.

4. In a slow cooker set on high, pour the oats and spread in an even layer. Cook for 2 hours on high, stirring every 30 minutes. *Don’t forget this part!

5. After 2 hours, turn the slow-cooker off, add in the nuts and raisins, and mix. Store in an airtight container.

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Let me know if you guys try this! Hope you like it

🙂

xo Jordan

Carrot Cake Smoothie.

Happy Humpday!

I’m only about 36 hours away from being on summer break from school and I can. not. wait.

This week has been nuts, but I’ve been prepping my meals like it’s my job (it should be, that would be an awesome…) and staying on track with my health goals. Every morning after my workouts I’ve been making this smoothie and it’s such a treat. After reading an article on Lauren Conrad’s blog about how we may be putting too much fruit/sugar in our smoothies, I decided to incorporate some vegetables. I usually do some sort of green, like spinach or kale, but this time I tried carrots! They’re naturally sweet and crazy for you, plus I don’t really eat them otherwise. Breakfast seemed like a good opportunity for me to squeeze them in!

 Dancing for Donuts | Carrot Cake Smoothie

This recipe is customizable to suit your tastes, but this is my preferred ratio and the perfect combination for a healthy, creamy and sweet treat!

Carrot Cake Smoothie

2 large carrots, chopped into small pieces

small handful of walnuts (+ a couple more for toppings)

1/2 frozen banana

1 scoop vanilla protein powder (optional, i’d recommend a natural sweetener if omitting)

1/2 cup of dairy-free milk (i use unsweetened vanilla almond)

1 tbsp. shredded coconut (+ more for topping)

1. Place all ingredients in a blender or food processor.

2. Blend until smooth (may add more milk or water to get things going). Pour into glass and top with extra walnuts + coconut. Enjoy!

Dancing for Donuts | Carrot Cake Smoothie