Day 11 of Vegan MoFo…
Here I am Day 11 of the month long cooking (and eating!) vegan food fest that is VeganMoFo! While it has been a little stressful I organized my ideas for a few recipes on my fridge whiteboard calendar to make things a little easier for me since I started school and continue to work. So far, I am right on schedule with a few modifications here and there and couldn’t be more pleased by my organizational skills. I have never been much of a meal planner but now I get what the big deal is about! It is less hectic now that I am coming back from school and knowing my dinner is already in the fridge (along with my after school snack because apparently I am 5 years old). Also having a meal plan doesn’t force me to go on a serious snack quest when I come home from a long day and feeling extra hangry, consuming everything in my path.
But what about breakfast? I have to admit I am pretty terrible with planning breakfast since it is always rush-rush for Mark and I in the morning. I usually stick to a smoothie but that was before I re-entered school and I definitely needing the extra fuel for my brain in the wee hours of the morning.
Mark is a huge fan of cereal but store bought just doesn’t fill him up as a meal and before you know it half of the box is gone. I needed to make a substantial breakfast to boost our energy before we head out.
Granola is always my first choice for cereal since I can make a lot of it at one time and it lasts all work/school week in an airtight container. Is it too early for pumpkin spice? I would say not since Starbucks came out with their Pumpkin Spice Latte in August! I have a love/hate relationship with pumpkin and its warm spices- I love it until I hate it. You know that song you play on repeat a zillion times and then you hear it on the radio for your zillionth and one time and all of a sudden you think “If I hear this song one more time I may lose it!” That’s my relationship with pumpkin. I eat EVERYTHING pumpkin for two months straight and never want to see it again [until next year that is]. Perhaps this year I will enjoy pumpkin in moderation? Haha who am I kidding?
8 recipes down, 12 more to go!
- ¼ cup almond butter
- ¼ cup virgin coconut oil
- ½ cup pure canned pumpkin puree (not pumpkin pie mix)
- ¼ - 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine grain sea salt
- 2 cups raw rolled oats (not instant!)
- 1 cup raw buckwheat grouts
- ¾ cup raw sunflower seeds
- ¼ cup raw whole almonds
- 2-3 teaspoons pumpkin spice
- Preheat oven to 300 degrees and line a large baking sheet with parchment paper.
- Combine all ingredients in a large bowl until the grains are coated in the wet mixture.
- Bake for 35-40 minutes, flipping mixture half way through cooking time and keeping an eye on it after the 30-minute mark. It should be golden brown in colour.
- Stir every 30 minutes while the granola is cooling and once completely cooled, transfer to an airtight container.
- This granola is lightly sweetened with the 1/4 cup maple syrup. If you like it a little sweeter, just add some more.
- I like a lot of pumpkin spice so I added the full 3 teaspoons but start with 2 and you can add more to suit your taste.
- Feel free to add in dried cranberries, crystallized ginger or coconut flakes after cooking for some extra flavour.