Hi friends! Happy Hump Day!! How are all your weeks going? Mine is shaping up nicely after getting off to a rough start. Remember how I told y’all a while back how I got no sleep at all one night? Well a repeat of that incident happened Sunday evening, and I got a whopping 2 hours of sleep from 5am-7am. Luckily, the only thing the lack of sleep affected was my plans for power yoga Monday night, which turned out for the best, as I spent a great night with my parents and Louie relaxing at home.
I don’t know what is going on with my sleep patterns, but I plan to get this mess figured out ASAP! Anywho, I caught up with sleep completely on Monday night, and felt like a new person come Tuesday morning! I made sure things got back to normal on Tuesday and drove straight to the gym after work. While my original plan was to join in on a Mat Pilates class, I opted for a four mile run and a 20 minute stretching session. As our half marathon gets closer and closer (our last long run is this weekend!), I’m getting nervous that I haven’t been putting in enough miles into my preparation . I felt a little better about the situation after a fast 4 miles Tuesday evening, and an easy 3 miles this morning before work!
Another fun part about my week has been the constant availability of pumpkin granola after making a batch this week. As you can tell in my many pumpkin recipes (pumpkin roll, pumpkin muffins), I’m really enjoying the flavor of the season and trying to cook with it as much as I can through the end of November. Here is my recipe for skinny pumpkin granola, which I’ve been enjoying atop yogurt, oatmeal, and by the handful 🙂
Skinny Pumpkin Granola Recipe
4 cups rolled oats
½ cup sugar free maple syrup
½ cup vegetable oil
½ cup pumpkin puree
1 tsp vanilla extract
½ cup chopped nuts (I used ½ pecans and ½ almonds)
3 tbsp chia seeds
1 tsp cinnamon
Preheat oven to 325 degrees. Combine oats, nuts, chia seeds and cinnamon in a large bowl and mix together completely. Pour vegetable oil, syrup, and vanilla extract into a measuring cup, and slowly pour over dry oat mixture, stirring to combine. Finally, stir in pumpkin puree and make sure all ingredients are mixed together.
Prepare 2 baking sheets with cooking spray, and divide and spread mixture between the two baking sheets. Bake for an hour and 20 minutes, removing pans from oven and spreading granola around every 20 minutes, to ensure all pieces are evenly baked.