Pumpkorn: A New Fall Favorite

As a texture fanatic, I add all sorts of goodies to my Greek yogurt and am always on the look out for intriguing nuts, granola, fresh or dried fruits and even candies (Raisinets! Reese’s Pieces!) to add to my breakfast staple.

After spending close to 45 minutes wondering the aisles of Chamberlain’s (a natural foods store near my apartment), I stumbled upon several colorful packages of pumpkin seeds dusted with cocoa, honey, sea salt, chili powder or garlic and pepper.

I snagged the two sweet varieties of Pumpkorn organic shelled pumpkin seeds: Dark Cocoa and Honey ‘n’ Flax.

Admittedly, I couldn’t wait until the next morning to use these crunchy, salty and sweet lil’ seeds on my Greek yogurt and I opened the pack of Dark Cocoa Pumpkorn on my way home.

Taste explosion! They were delicious and I knew a fantastic food relationship had just begun. I opened the Honey ‘n’ Flax Pumpkorn as well to see if they measured up to their chocolatey brother.

They were two peas in a delicious lil’ pod.

Pumpkorn seeds now are a welcome alternative to adding regular nuts to the foods I typically improve with almonds, pecans or walnuts such as  Greek yogurt, oatmeal, pancakes and salads. I still love traditional nuts, but in the midst of fall, Pumpkorn is a very festive seasonal delight.

Surprisingly I did manage to save enough of the seeds to add to my Greek yogurt.

Here are additional pictures of my Pumpkorn creations:

Since this is a pumpkin-filled post, I leave you with a pump-tastic picture from a past Halloween. Meet Pumpkie: