There is nothing better than the smell of homemade granola wafting from the kitchen, infusing your home with delicious-ness!

Pumpkin Granola


3 cups old fashioned oats or gluten-free oats
1 tsp pumpkin pie spice
½ tsp ground cinnamon
¼ tsp salt
½ cup chopped or sliced almonds
½ cup chopped walnuts
¼ cup maple syrup
¼ cup pumpkin puree
1 tsp vanilla
½ cup dried cranberries (or raisins, your preference)
¼ cup roasted sunflower kernels


Preheat oven to 300 degrees. Line a large baking sheet with foil or parchment paper. Set aside.

In a large bowl, combine oats, pumpkin pie spice, cinnamon, salt, almonds and walnuts.

In a small bowl, combine maple syrup, pumpkin puree and vanilla. (Here’s a tip when measuring sticky ingredients like maple syrup, honey, molasses, etc. Spray the measuring cup with nonstick spray first. The syrup will pour out easier.)

Pour the pumpkin mixture into the oat mixture and stir until coated well. Add the cranberries to the mixture and toss again.

Spread the granola onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes total. (I stir every 10 minutes.) After 20 minutes, add the sunflower seeds and stir again. Finish baking for the remaining 10 minutes.

Remove from the oven and transfer sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks. Pour your favorite flavor of chilled SoL over a bowl of pumpkin granola and enjoy.

*Recipe courtesy of SoL.*

Pear-Ginger Bread Pudding


1 tablespoon Crystallized ginger, finely chopped
1 teaspoon Orange peel zest
1/3 cup Pears, chopped
4 cups Dried white bread cubes
2 whole Eggs, slightly beaten
2 cups Sunrich SōL Vanilla
1/4 cup Unsalted butter, melted
1/2 cup White granulated sugar
1 teaspoon Vanilla
Bourbon sauce (optional), see below


Preheat oven to 350◦F. Grease a 1 & 1/2-quart casserole; set aside. In a large mixing bowl, combine the bread cubes and pears. In a medium bowl, combine eggs, Sunrich SōL Vanilla, melted butter, sugar, ginger, orange zest, and vanilla. Stir into bread mixture. Transfer to prepared casserole dish.

Bake uncovered for 55 minutes or until puffed. Cool slightly before serving. If desired, serve with bourbon sauce (recipe follows).

Bourbon Sauce Ingredients (Yield: 3/4 cup)

1/4 cup Unsalted butter, cut up
1/2 cup Honey
1 Egg yolk, lightly beaten
2 tablespoons Water
2 tablespoons Bourbon


In a small saucepan, melt the butter. Stir in the sugar, water, and egg yolk. Cook and stir over medium heat for 10 minutes or until mixture thickens and just boils. Remove from heat. Stir in bourbon; allow the sauce to cool slightly. Serve warm over bread pudding.

Yield: 8 servings

*Recipe courtesy of Sunrich Naturals.*

Yummmm…. Warm, fresh cranberry bread just invites you in during the holiday season!

Cranberry-SōL Bread


1 cup Sunrich SōL Vanilla
1 & 1/4 cup White granulated sugar
2 teaspoons Ground cinnamon
2 cups All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1 whole Egg
1/3 cup Vegetable Oil
1 & 3/4 cup Dried cranberries, coarsely chopped
1/4 cup Roasted unsalted sunflower seeds, chopped
1 tablespoon Ground flax seed


Preheat oven to 350◦F.

Grease and flour the bottom and sides of a 9x5x3-inch loaf pan. Set aside. In a small bowl, combine 1/3 cup of sugar, sunflowers, flax seed, and cinnamon. Also set aside. In a large mixing bowl, combine the remaining 1 cup of sugar, flour, baking powder, and salt. In a medium mixing bowl, beat the egg; pour Sunrich SōL Vanilla and oil into beaten egg mixture.

Add SōL mixture to flour mixture. Stir until moistened; batter should still be lumpy. Spoon half the batter into the prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. To marble the cinnamon mixture, use a spatula to cut down through the batter and pull up in a circular motion.

Bake for 55 min or until a wooden toothpick inserted near the center comes out clean. Allow the bread to cool for at least 10 minutes before removing from pan.

Yield: 14 slices.

*Recipe courtesy of Sunrich Naturals.*

Warm yourself up this winter with a healthy dose of homemade hot chocolate, using the goodness of Sunrich SōL Vanilla!

Spiced Hot Chocolate


4 cups Sunrich SōL Vanilla
1/4 cup Unsweetened cocoa powder
1/3 cup Agave syrup
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
Tiny marshmallows (optional)


In a medium saucepan, combine 1/2 cup Sunrich SōL Vanilla, chocolate, and honey. Cook and stir over medium heat until mixture just comes to boiling. Pour remaining Sunrich SōL Vanilla, cinnamon, and nutmeg. Do not allow to boil. Remove from heat. Serve in mugs and if desired, garnish with marshmallows.

Yield: 6 servings

*Recipe courtesy of Sunrich Naturals.*

Delicately spiced and moist pumpkin muffins are always a treat during the Fall!

Spiced Pumpkin Muffins


2 cups All purpose flour
2 cups White granulated sugar
3 whole Eggs
1 & 3/4 cup Pumpkin puree
3/4 cup Vegetable oil
2 teaspoons Ground cinnamon
1/2 teaspoon Baking soda
1/2 teaspoon Cream of tartar
1 teaspoon Vanilla extract
1/2 teaspoon Salt
1 teaspoon Pumpkin spice
1 tablespoon Crystallized ginger, chopped
1 cup Sunrich SōL Vanilla


Preheat oven to 325◦F. In a large mixing bowl, combine the all purpose flour, cinnamon, baking soda, cream of tartar, salt, pumpkin spice, and crystallized ginger and set aside. In a separate mixing bowl, combine the eggs and sugar. Whisk until creamy; pour Sunrich SōL Vanilla, vegetable oil, and puree into the egg mixture. Whisk until the mixture is uniform. Add the dry mixture to the wet mixture. Continue blending until there are no visible lumps. Spoon the batter into prepared muffin cups, filling each half to two-thirds full. Bake for 30 minutes or until golden. Cool in muffin cups on a wire rack for approximately 5 minutes before serving. Remove from muffin cups and enjoy warm.

Yield: 12 servings.

*Recipe courtesy of Sunrich Naturals.*