Peanut Butter & Pumpkin Pie Granola Globes

There are 3 things that happen once the temperature in the air hits below 65 degrees. 

1) There is more time spent outdoors at a) farms, b) orchards, or c) trails, where we all hike, bike, walk or run. (looking for a trail? Did you see my “find a trail guide?”). Glorious!

2) Suddenly, you pause when ordering your usual humongo iced coffee, chai or green tea and you decide….”I think I”ll have that HOT.”

3) Words such as: Bake, Roast, Stew, Chili, Cider, Crisps, Butter, Pumpkin and Soup take over the food world. But I’m okay with that, perhaps it’s one of the reasons I love Fall so much. I miss the berries, but embrace the squash. 

Today, Baking won me over.

You’ll find an immediate cozzyness (that so needs a spell check) in your home just from the warmth of the stove and the aroma of melting peanut butter and cinnamon that lingers all day.

Better then Cinnabun if I don’t say so myself.

Doesn’t get cozier then that, unless you’re wrapped up in a snuggie, onesie or snow suit.

I started with the idea of making a granola bar. But the first batch turned out more like granola/meusli and the second batch (cause we ate the first one within a weekend) was a bit more sticky and chunky cause I played around with the measurements.

Hence, you can either make granola or get your hands dirty and make a globe. Yes, I have now dorked out and coined the term “granola globe.”


Turkish Apricots: (bottom right corner in above pic) Once the velvety, juicy, fresh apricot season comes to an end, we’re left with the dark brown dried version. But guess what, they are a small package of potassium, beta carotene, vitamin C and fiber. Good for your heart, eyes and the gut.

Buying: Go for organic, that way you don’t have to worry about sulfites. Read more if you’d like. Source:

Storage: Dried apricots can be stored for a few months, or up to 1 year if left in your freezer.

Other uses: Add the apricots to your oats, pancake batter, trail mix, eat em alone (portable snack), add to a stew, soup or toss over a salad for a hint of sweetness.


“Peanut Butter & Pumpkin Pie Granola Globes”

Adapted from: Eden Organics Spelt Flakes

Makes: 3-4 Cups (not sure how many globes, 16+)


  • cookie sheet (we all have one of those right?)
  • 9 x 13 baking dish


  • 3 cups of spelt flakes (alternatives can be used)
  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 2 tablespoons natural peanut butter (I used at least 4)
  • 1-2 teaspoons pumpkin pie spice (I like the spice)
  • 1/2 cup or more pepitas (pumpkin seeds)
  • 1/4-1/2 cup chopped turkish apricots, chopped
  • Coconut Oil (optional)-just a smear to grease the bottom of the glass dish


  • Preheat Oven to 325 degrees. Place spelt flakes on the cookie sheet and bake for approximately 20 minutes, tossing the flakes here and there every 5 minutes or so.

Don't forget to toss.

Meanwhile back at the ranch, I mean on the stovetop:

  • Heat a small saucepan on medium heat and add maple syrup, honey, peanut butter and spices. 
  • Bring to a boil, then let simmer about 10 minutes or until it thickens and bubbles. Do not burn!
  • Take a moment to enjoy the scent.

Peanut butter doesn't need a pal, but Oh my.

  • Remove the spelt flakes from the stove and let cool.
  • Take a 9 x13 glass baking dish and coat with a little coconut oil (optional-gives a nice moistness and flavor to the granola). Mix all ingredients together in the baking dish, tossing to cover all the flakes.  Add the papitas and chopped apricots and keep mixing until some nice lookin chunks form and you’ve got your granola.
  • NOW: you can either press the mixture into the dish, let it cool and cut it into bars. OR you can let it cool a bit, then grab wadds and make your globes.

NOTE: you might want to add more nut butter to make the globes stickier, you must press them together tightly when forming. Get aggressive here.

Pack em up in a Halloween Goody Bag! Trick or Treat, no Twix!

Play with your food tips:

  • Try using Kamut flakes (click on link for Kamut and Apple compote) or Oats. The first round I made last week I used 1 cup oats (not instant) mixed with the spelt flakes. That’s where it turned out more like a muesli.
  • Add different dried fruits. I was going to try dried cherries and blueberries. Oh that sounds good!
  • Mess around: I found the second batch a bit sweet, you can always try 1/2 rice syrup (like I did in this cinnamon glazed pear recipe) with the honey or maple syrup. I used 4 tablespoons (1/4 cup) peanut butter, 4 cups spelt flakes, added another 1-2 tablespoons more maple syrup and honey. (not necessary).
Other recipes you’ll want to get your hands dirty for:
Roasted Butternut Squash and Farro Salad (Bonus, what is spelt vs. farro?)
Kamut and Apple Compote Breakfast (also substitute Spelt flakes)
Pumpkin Pie Oatmeal (also substitute Spelt flakes)


p.s. There is going to be a FIRST giveaway coming up this Thursday that you won’t want to miss out on and it will include an ingredient, (maybe two) from this recipe!

p.p.s Make your life easier by subscribing now for email updates (no spam people, I hate it in a can or otherwise) to receive the update and not worry about it.


25 thoughts on “Peanut Butter & Pumpkin Pie Granola Globes

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  5. Hi Jen:) These globes look so good and would be such a fun after school snack. I like your hub’s idea of dipping in chocolate and rolling in coconut:) xx

    • Thank You Liz. A couple of globes and I’m good to go. lol. Pretty filling with all the fiber in there too. My husband suggests dipping them in chocolate and rolling around in coconut. Defeats the purpose, but he’s got a point.

    • Hey Brooke! I’ll definitely check out and share your post. if there are nut allergies, yes, this is a problem. I might suggest pulverizing dates with nuts and the toasted oats instead, so essentially you’re still making a “granola globe.” The pepitas should still be okay. Perhaps add more dried fruits and spelt flakes if that’s alright. 😉

    • Hey EA, you can buy the uncontaminated oats, but I know some people can’t tolerate those either. You could probably use Amaranth or Buckwheat (which we know is gluten free) cereal flakes, crush them up in a baggie a bit and still toast them?

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