Photo by Ken Brown Photography

Photo by Ken Brown Photography


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Vegan Pumpkin Spice Granola

Vegan Pumpkin Spice Granola


Snacking. It can be a struggle of convenience vs. healthiness (and deliciousness!) Well, you don't have to compromise on any of those factors with this delicious vegan Pumpkin Spice Granola. It's made with my all-natural Pumpkin Spice Superfood Powder and features non-GMO pumpkin powder, cinnamon, ginger, nutmeg, allspice and clove.

Pumpkin Spice Powder.jpg

Pumpkins are high in vitamin A, and the spices (cinnamon, ginger, nutmeg, allspice and clove) tout circulation, anti-inflammation and digestive benefits. Not to mention the antioxidants. Three cups of oatmeal also gives you 12 grams of dietary fiber.


This granola is a delicious taste of Fall in snack form. Read on below for the simple recipe.



  • 3 cups old fashioned oats (not the quick cook kind)

  • 1 tablespoon Pumpkin Spice Superfood Powder

  • 1/2 cup whole wheat flour

  • 1/2 teaspoon salt

  • 3/4 cup melted coconut oil

  • 1/2 cup agave or maple syrup

  • 1 tablespoon vanilla extract


Optional Add-ins

  • 3/4 cups pecans, roughly chopped 

  • 3/4 cups almonds, roughly chopped 

  • 1/2 cup (or more) dried fruit, roughly chopped (raisins, apricots, dates, cranberries, apples, etc.)

  • 3/4 cups pumpkin seeds

  • 1/2 cup chia seeds

  • 1/2 cup of flax seeds

  • 1/4 cup cacao powder



  1. Preheat oven to 300 degrees.

  2. Mix oats and the other optional ingredients if you're using them. (If you're adding cacao, add it to the dry ingredients in step 3.)

  3. In another bowl, mix flour, salt, and Pumpkin Spice Superfood powder.

  4. In another bowl, whisk together the coconut oil, maple syrup/agave, and vanilla until smooth and well combined.

  5. Pour the wet mixture over the oats and stir until fully combined.

  6. Pour the dry ingredient mixture over the oat mixture and stir until fully combined.

  7. Spread the mixture evenly on to a rimmed baking sheet. I like to use a silicone mat on top of the baking sheet but you don't have to. The granola should be in a thin, single layer.

  8. Bake for 40 minutes, stirring halfway through at the 20 minute mark.

  9. After 40 minutes, remove from the oven and let it cool completely before serving.

  10. Store in an airtight container.
  11. Enjoy! 

This granola goes great with my two-ingredient cultured coconut yogurt. You can also enjoy it with my vegan almond or cashew milk.

©2017 Cazoshay Marie. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cazoshay Marie with appropriate and specific direction to the original content.

D.I.D. with Cazoshay and its materials are not intended to treat, diagnose, cure or prevent any disease. All material on this blog is provided for educational purposes only. Always seek the advice of your physician or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health related program. 

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