Tag Archives: Pecans

Big Batch Granola with Almonds, Pecans & Pepitas

a big batch of granola, jarred up and ready for gifting!

a big batch of granola, jarred up and ready for gifting!

Oh granola, how I love thee, let me count the ways…I have loved granola for as long as I can remember.  For years, my go to breakfast was a bowl of plain yogurt with fresh berries and a spoonful or two of my favorite granola. Nowadays, I don’t eat much yogurt, but I haven’t given up on granola and have found so many other delicious ways to enjoy it.  I’ve replaced the yogurt in my granola bowl to fresh berries or sliced banana topped with granola and my homemade coconut milk or almond milk, delicious!  Granola can be mixed into pancake batter for some extra flavor and texture, top off a chia cup or even a bowl of ice cream, or just eat it straight out of the jar as a healthy snack. 


delicious baked granola straight out of the pan

delicious baked granola straight out of the pan

About 10-12 years ago, I found a recipe for granola and started making my own.  My family loved it.  As I continued making batch after batch of granola over the years, of course I started tweaking the recipe and have created a few different versions that I really like (for a nice twist try my pumpkin pecan granola).  This one is close to my original, but with a few really great updates.  For one, I’ve figured out some great tips on how to get granola into nice size clusters, all the better for snacking on straight out of the jar. 

Tips for making granola clusters:

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Pumpkin Pecan Granola

Pumpkin Pecan Granola

I love granola and although I often buy my favorite organic pumpkin seed granola, I also love to make my own.  It makes a fantastic homemade gourmet hostess gift, giving your friends or family a delicious, easy and healthy breakfast for the day after the glutinous decadence of a holiday dinner.  

pumpkin pecan granola!

pumpkin pecan granola!

Granola oftentimes gets a bad rap as being unhealthy, as a lot of commercial brands add in way too much sugar, additional oils and overly processed ingredients, but when you make your own you have complete control and therefore can create a delicious and healthy version all your own!  

pumpkin pecan granola with banana and peanut butter, yum!

pumpkin pecan granola with banana and peanut butter, yum!

 I have been making my own granola for years now using a much loved recipe I stumbled upon, but more recently I’ve been changing it up and creating some of my own flavor combinations and since it’s pumpkin season, I thought why not add a little to the mix.  I combine pumpkin puree and maple syrup –  yum – add to that raw pumpkin seeds (just to keep the theme going, plus they’re yummy and so healthy!) and some ground flax and
hemp seeds pumpkin pecan granola dry mixfor good measure and finally pecans, shredded coconut and of course cinnamon, which all go so perfectly with the flavors of pumpkin.

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Pumpkin Oatmeal Mini Muffins

I know, I know, every food blog and website you go to right now has pumpkin recipes and here’s one more! pumpkin oatmeal mini muffinsBut these little muffins are a perfect and healthy treat.  I bring these to my son’s class for Halloween and Thanksgiving parties and the kids devour them without getting  all sugared up.  These are also great for an afternoon snack.  The maple syrup works perfectly with the pumpkin flavor and makes it taste just like autumn in a little bite.  pumpkin oatmeal mini muffins with pecansThese muffins are delicious as is, or if you so desire even better with some chopped pecans. I love making these as mini muffins, but they’re just as yummy as full size muffins if you prefer.pumpkin oatmeal mini muffins with pecans

pumpkin oatmeal mini muffins

Pumpkin Oatmeal Mini Muffins

Author: Sweet Green Kitchen’s Jen Jones

Adapted from Angie Walker’s Pumpkin Banana Oatmeal Muffins



1 cup all purpose flour

½ cup whole wheat flour

1 cup old fashioned oats

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 cup pumpkin puree – I use canned pumpkin

1 large ripe banana – mashed

2 eggs

2 teaspoons vanilla

¼ cup apple juice

½ cup maple syrup

¼ cup canola oil or other oil

Additional – about 2 Tablespoons of oats & a bit of Raw Sugar – to sprinkle on top

Optional: ½ cup chopped nuts, pecans are my preferred – I skip this when making for a school event

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Brussels Sprouts Two Ways


I think Brussels Sprouts have come a long way.  They used to be the dreaded vegetable, the one nobody liked.  But more and more, I’m finding people who love them as much as I do, including my 13 year old daughter and a lot of her friends (surprising, but true).  I think, people have finally just started preparing them in ways that bring out all their delicious flavors, instead of just boiling them all away.  But for those of you out there who still can’t get past the strong and somewhat bitter flavor of the roasted sprout, have I got a surprise for you…the raw Brussels sprout.  The raw version is completely different than the cooked, they are surprisingly mild in flavor, delicious in a salad and what’s even better it’s a salad that keeps well for days in the fridge, leftovers make a perfectly quick and easy healthy lunch or snack.  Whether you’re a fan of the roasted sprout or not, I encourage you to give the salad a try and IF you’re new to the world of Brussels sprouts, do not hesitate to roast up a few and enjoy. 

Roasted Brussels Sprouts

Author: Sweet Green Kitchen’s Jen Jones

 Roasted Brussels Sprouts

Ingredients: IMG_3539

Brussels Sprouts

Olive Oil

Sea Salt

Thyme – Optional




Preheat Oven to 375 F


Wash Brussels Sprouts, trim off stem ends and remove the outer leaves.  Cut smaller sprouts in half and larger ones in quarters.  Note, I know a lot of people roast their Brussels Sprouts whole, but I prefer to halve or quarter them, allowing more of them to brown and crisp, which is what makes them taste so darn good.


Toss Sprouts onto a rimmed baking pan, drizzle with olive oil, sprinkle salt and thyme and toss so the sprouts are evenly covered with the oil and seasonings.


Cook in the 375 F oven for about 15 – 20 minutes.  Turn the sprouts around and return to the oven for another 10 – 15 minutes, until the outer leaves turn brown and crispy.  Remove from the oven and serve.  Enjoy!


Recipe Notes: This is one of those recipes where it’s easy to adjust the quantity of ingredients to your needs and tastes.  A 10 ounce container of Brussels Sprouts will serve about 2 – 3.


Maple Dijon Brussels Sprout Salad

Author: Sweet Green Kitchen’s Jen Jones

Maple Dijon Brussels Sprouts Salad

Adapted from Judita Wignall’s “Raw and Simple”

Salad Ingredients:

1 10 ounce container of Brussels Sprouts – approximately 2 cups – Shredded/Finely Sliced

2 – 4 cups Baby Arugula OR Baby Spinach

About ¼ cup Chopped Pecans – Toasted

1 – 2 Tablespoons Dried Cranberries

1 Blood Orange, Regular Orange or 2 Clementines


Dressing Ingredients:


1 Tablespoon Dijon Mustard

1 ½ – 2 Tablespoons Apple Cider Vinegar

1 Tablespoon Maple Syrup

2 Tablespoons Olive Oil

1 Large Shallot – Slivered

Thyme – about 6-10 Fresh Sprigs OR 1 teaspoon Dried

Sea Salt to taste – I use large flaked Maldon Sea Salt




I like to make my salad dressings first in the bottom of the serving bowl, that way nothing gets left behind in the transfer and you have one less bowl to wash (always a plus!).  Combine all the dressing ingredients in a large bowl.


Wash the Brussels Sprouts and trim off the stem ends, remove the outer leaves.  Finely slice and break apart, you can leave a few leaves whole if you like.  Add the shredded Sprouts to the bowl with the dressing and toss.  Next add in the Arugula or Baby Spinach, if your leaves are large you can slice them a bit, leaving smaller leaves whole.


Peel the Oranges and separate the segments.  Depending upon the size of each segment, cut in half or thirds.  Add the Orange pieces to the bowl, along with the Cranberries and Pecans.  Toss everything to combine and serve.  Enjoy! 


Serves about 4-6


Recipe Notes: a little crumbled Goat Cheese is a nice addition, but definitely not necessary. IMG_3562

Leftovers of this salad keep great for a few days in the fridge. 


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