Slow-Cooker Pumpkin Maple Granola.

Guys. Thanksgiving is in 8 days. WHAT.

DSC_0754

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.

DSC_0747

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

🙂

xo Jordan

Cinnamon Pumpkin Banana Bread.

Guys, I gave in…

I broke out the pumpkin. This might be my first autumn on the blog, but to say that I’ve been obsessed with fall baking for years is an understatement. I know it’s still hot as anything in LA, but I waited until September was half over, okay? I still haven’t gotten any pumpkin spice coffee so there (:

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Today I’m bringing you a health-ified version of pumpkin bread. It’s not too sweet, tastes exactly like everything you want in the fall, and is crazy moist. There’s also a bit of protein in here from the eggs and greek yogurt, so this totally justifies as a pre or post workout snack!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Cinnamon Pumpkin Banana Bread

(inspired by this recipe)

1 1/2 cups flour (all-purpose or whole wheat will do)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon + more for sprinkling on top

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp sea salt

2 eggs

1 large, ripe banana

1/2 cup pumpkin puree

1/4 cup honey

1/4 cup brown sugar

  1. Preheat the oven to 350 degrees fahrenheit and spray a loaf pan with PAM or coconut oil.

2. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.

3. In a small bowl, mash the banana with a fork. Add the 2 eggs and beat. Add in the pumpkin, honey and sugar and mix well.

4. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

5. Pour the batter into the loaf pan and use a knife or spatula to even out the top. Sprinkle with cinnamon.

6. Bake for 45-60 minutes, or until a toothpick comes out clean from the middle of the loaf. Let cool for 10 minutes, then remove from the pan. Dig in!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Let the fall baking frenzy commence!

xo Jordan

Single-Serving Protein Cookies (And Why I Put Cinnamon on Everything).

Hi friends!

I’m back with a recipe that just blew my mind and took about 36 seconds to create. 5 ingredients, a ton of protein, and gluten-free – what’s not to love?! Plus, these seriously taste like ice cream. I don’t even know how that’s possible, but they do…

Dancing for Donuts | Single-Serving Protein Cookies

The 5th ingredient is optional, but amps up the flavor and adds a ton of health benefits. I don’t know if you are all as obsessed with cinnamon as I am, but I honestly put it on (almost) everything. I’ll put it in my coffee grounds before I brew my morning cup, on top of my peanut butter toast, in oatmeal, on yogurt, and even on sweet potatoes. Not only is it delicious, but it has so many awesome properties. It regulates blood sugar, contributes to better heart health, boosts brain function, is loaded with antioxidants, has anti-inflammatory characteristics, and may even protect against cancer! So yes, you should start incorporating it into your everyday meals and snacks stat.

So anyways, I suggest making these when you’re craving something sweet whether it’s late at night or after a workout. They’ll satisfy a sweet-tooth without completely ruining all of your hard work aka the dream.

Dancing for Donuts | Single-Serving Protein Cookies

Single-Serving Protein Cookies

2/3 scoop vanilla whey protein powder

1 heaping tbsp natural, unsalted peanut butter (TJ’s has the best!)

1 tbsp honey or agave

1 tbsp cashew/almond/coconut/soy milk

1 tsp cinnamon

1. In a bowl, thoroughly combine all ingredients.

2. Shape into truffles or cookies. Eat immediately, or freeze for a couple minutes first!

Note: If saving these for later, store in an airtight container or ziploc in the fridge.

Enjoy 🙂

xo Jordan