Try these pumpkin seeds with doTERRA Cassia Essential Oil for a unique and flavorful fall treat.

Great snack tip. Soak a sliced apple in water with 1 drop of your favorite essential oil.

1 c. raw almonds
1 c. dried cranberries
1 c. yogurt covered raisins if you can do dairy, otherwise omit
1 c. cashews
1 c. gluten free pretzels
5 drops Protective Blend essential oil      

Pour all ingredients into a gallon zipper seal bag.Shake and flip bag very well until all ingredients are well blended.  Add other ingredients or substitute nuts as necessary.  Add pinch of salt at a time if desired.

Just found this recipe. Can't wait to try it.

7 – 8 medium sized apples
1 tablespoon sugar or sweetener of choice
6 drops Cinnamon essential oil

Preheat oven to 225 degrees F.
Put parchment paper onto two baking sheets.
Combine sugar and Cinnamon essential oil into a small bowl. Stir to combine.
Slice apples into thin slices.
Place apples onto parchment covered baking sheets in a single layer.
Sprinkle apple slices with cinnamon sugar mixture.
Place baking sheets in preheated oven for 45 minutes – 1 hour. Flipping the apples halfway.
When edges of the apples are curled, take out of oven and place on a wire rack until cooled and crispy.

This recipe can be made into bars or crumbled into granola. Try both!

7 tablespoons coconut oil
2 cups old fashioned rolled oats
1/2 cup chopped nuts (pecans, hazelnuts...)
1/2 cup dried cherries 
1/8 fresh ground nutmeg
1/8 teaspoon sea salt
1/3 cup packed brown sugar or organic coconut sugar
5 tablespoons honey
1 drop Cardamom Essential Oil
1 drop Cinnamon Essential Oil

Preheat oven to 300 degrees F. Line a 9 inch square pan with parchment or heavy duty foil, extending it over the sides; press to form into the pan. Grease the bottom and up the sides a quarter inch with 1 tablespoon coconut oil. Chop 1/4 cup of the cherries so you have some bigger pieces and some smaller ones. Mix the oats, nuts, cherries, nutmeg, and salt in a wide bowl. Heat the remaining coconut oil, sugar and honey until oil is melted. Add the cardamom and cinnamon oils. Pour over the dry ingredients. Mix until coated throughout. Transfer the mixture to the prepared pan; using a spatula, press lightly, but enough to ensure the mixture is holding together - spread evenly. 

Bake 45 minutes, or until top turns golden brown. Begin cooling, in the pan, on a rack for at least 30 minutes. Lift out of the pan, using the extended foil and place back on the rack until the granola is set. Transfer to a cutting board, peel off the parchment of foil and cut into bars or crumble into granola clusters. Store in an airtight container at room temperature or freeze.