Skillet Pumpkin Spice Granola

Yogurt is one of my favorite E breakfasts before working out. On Mondays particularly, because those are my HIIT days and I need lots of energy from carbs.

This morning struck me a little funny, and I had a huge craving to put something crunchy on my yogurt. I don’t keep prepared granola in the house, because it’s all sugar or honey (which THM doesn’t allow). However, I did have the fixin’s for granola! And since we’re in September, I threw a little pumpkin twist on it.

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Skillet Pumpkin Spice Granola (THM E)

Single serving over almond milk or multiple servings

  • 1 c rolled oats
  • 4 packets Truvia, or Gentle sweet equivalent to 1 heaping tablespoon
  • dash of vanilla
  • pinch of salt
  • 1 tsp pumpkin pie spice
  • 1 Tsp chia seeds
  • coconut oil spray

Spray a small skillet lightly with coconut oil over medium-low heat. Combine the  rest of the ingredients in a small bowl and toss with your hands. Add them to the skillet in a thin layer and toast.

Keep stirring frequently, keeping the granola in a thin layer so that it keeps browning. After about 5-7 minutes, remove the skillet from the heat and let stand for 5 minutes for it to crisp.

Serve over yogurt, as a single serving of cereal, or over fruit.

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The chia seeds add a lot of great texture to this. They bond with the sweetener and oil to form these little “crunchies” in the granola that give a nut-like texture.

Store in an airtight container at  room temperature.

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Happy Harvest!

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