On a cold October Sunday I decided it was time for revised Granola nostalgia and made myself a batch of gluten free, sugar free pumpkin inca berry granola.
Lees in het Nederlands
Granola nostalgiaI don’t know how my youth would have been if I had grown up in the USA, but here in the Netherlands it was marked by Quacker’s Granola nostalgia: Granola Choco, Granola Winter Apple Pie, Granola Winter Ginger Bread … these days were the good old days!
Samurai Pizza Cats
I remember my brother and I coming home from school, filling a bowl to the brim with granola, adding a splash of ice cold milk over it and gobbling up our afternoon snack, while watching the Samurai Pizza Cats.
1 pack a day & chubby cheeks
By the time mom came home from work we both had at least two of these bowls and so it happened that we developed chubby cheeks and finished one pack of granola per day at the Willemse family. Which actually was nice, because this way we were able to alternate flavors, but granola choco remained favorite.
Packed with sugar
Now, over a decade later, I don’t watch Samurai Pizza Cats anymore. I also don’t live with my brother anymore ànd I have not eaten Quacker Granola’s in ages, because I regret their high (refined) sugar content.
Occasionally a bowl of granola would certainly not be a problem, but commercial granola (read: sugar-rich granola) as a daily breakfast is not something I’d prefer.
Additionally, there are very few gluten free granola options available (unless you buy it from Bob’s Red Mill of example). And that’s a shame. A big shame! Of course I had to do something about that.
Today’s #lunch is … #glutenfree #pumpkinspice #granola with #incaberry in #soyyogurt. #Yummie
Tadaa! I made my own granola and took it with me in a jar (on sale at Amazon) in the train on my way to a shoot.
I DIY’d a gluten-free (etc) granola
This all lead me to a cold October Sunday: the brilliant idea came to me to make my own sugar-free (okay, only unrefined, natural sugars that is), gluten-free granola. With inca berries, which are also known as golden berries. And with pumpkin, because pumpkin is “in season”, so I figured I just had to use it.
I added a generous amount of home made pumpkin spices to it, made from among others ground nutmeg, ginger and cinnamon. Did you know that cinnamon is a very strong and inexpensive antioxidant? The exact and complete list of spices that I used to make my own pumpkin spices is in the recipe below, but you can also use ready-made pumpkin spices (for example Simply Organic pumpkin pie spice).
Quacker Granola Winter Pumpkin-Inca Berries
Tadaaa: my own gluten-free, sugar-free, spicy-sweet pumpkin-Inca berry granola!
What do you think? Would you buy Granola Winter Pumpkin-Inca berries if Quacker had it on its shelves?
I added inca berries (a vitamin C rich, sour berry) to my granola. Feel free to add any kind of dried fruit or nut you like!
Do you prefer making the recipe yourself? Here it is, especially for you! Did you make this recipe? Make a picture of it, tag me on Instagram or Twitter with @greatbodyskin or share your photo on my Facebook page and let me know what you think of the recipe; like!
Serving suggestion: serve with soy yogurt
- 5 cups steel cut oats (gf-certified)
- 1.5 tablespoons pumpkin spice
- 1 tablespoon ground cinnamon
- seeds of 1 vanilla bean
- dash of nutmeg
- dash of black pepper
- dash of cloves
- 1/2 cup canned pumpkin puree
- 1/4 cup apple sauce
- 1/4 cup agave syrup
- 1 cup dried inca berries
- Preheat the oven to 350°F.
- Combine the wet ingredients and set aside.
- Combine the dry ingredients except for the inca berries and combine with the dry ingredients.
- Line a baking sheet with parchment paper and cover with a thin layer of half of the granola mixture.
- Bake for 40 minutes.
- Remove the sheet from the oven and let the mixture completely cool down.
- Mix in the inca berries and store in an air tight jar or container.
- Repeat from step 4 for the other half of the mixture.
- Tip: try to buy all products from organic and/or Fairtrade retailers and use pumpkin puree from a can that is coated on the inside. You can find a few tips underneath this recipe.
- Serving suggestion: serve with your choice of milk (i.e. almond or rice milk) or soy yogurt.
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