Pumpkin and granola, what’s not to love. Apparently Kristen is not the only one breaking out the pumpkin recipes because Whole Foods was out of pumpkin puree last week and when I went today I got the last 3 cans! I was excited to try this recipe and it did not disappoint. It didn’t come out as crunchy as most granolas. I think if I would have used less dates it would have been crunchier. Either way, it is delicious and I can’t stop taking bites every time I walk by the refrigerator.
Recipe taken from paleomg.com
½ cup sliced almonds
½ cup pumpkin seeds (pepitas)
½ cup pecans, chopped
8-10 dried dates, pits removed, then chopped
½ cup pumpkin puree
⅓ cup coconut oil, melted
⅓ cup unsweetened shredded coconut
⅓ cup maple syrup
1 teaspoon vanilla extract
2 tablespoons cinnamon
1 tablespoon nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
pinch of salt
Preheat oven to 325 degrees.
In a large mixing bowl, add your pumpkin puree, coconut oil, maple syrup, vanilla extract, and all spices. Mix well.
Then add your nuts, seeds, and dates and mix well with your wet ingredients.
Place parchment paper on a large baking sheet and pour your granola mixture on top. Use a spoon to spread out the mixture evenly so everything will cook at the same time.
Place in oven and cook for 30-40 minutes, moving the granola around half way through to be sure it doesn’t burn.
LET COOL. Letting the granola cool will help it harden up, and that’s what you want from granola.
Eat all by itself or top it off with coconut milk, almond milk, or dairy milk.