Paleo Pumpkin Granola - Fall is here! Pumpkin Spice and Everything Nice
If you missed us out on the lawn for yoga at Trancas County Market with Hiptique this past Tuesday, never fear I am sharing my super yummy fall granola recipe with you now. One of the best things about healthy recipes is the fact that you can explore your inner creative.
I love pumpkin in almost any form naturally, not a fan of synthetic anything especially pumpkin flavor so once September arrives I get a bit giddy with excitement for the abundance of pumpkin inspiration!
Paleo Pumpkin Spice Granola was a hit in Malibu, Ca and I am sure everyone in your home will enjoy it just as much.
This recipe is really easy, make extra it will be gobbled up fast.
1/2 cup of pumpkin puree - I roast a small pumpkin with olive oil and sea salt then scrape out and use the fresh pumpkin.
1/2 maple syrup ( Organic and Real - no subs here)
2 Tablespoons of your favorite EVO - mild non-peppery flavor is best
1 Tablespoon Watkins Vanilla Extract
A Teaspoon of Ground Ginger
A Teaspoon of Organic Cinnamon
1/4 Teaspoon of Ground Nutmeg
1/4 Teaspoon of Ground Cloves
1 Cup of Raw Pecans
1 Cup of Raw Walnuts
1 Cup of Raw or Roasted Pumpkin Seeds
2 Cups of Large Shaved Coconut flakes (fresh is best)
Pro tips: Mix all wet ingredients together first. Chop nuts to nice bite size pieces.
You can add these goodies after bake time and after cool down:
- Dark Chocolate Chips or chunks
- Dried Cranberries or Dried Cherries
HINT FOR YOU SALT-Y DOGS, if you love sea salt - add 1/2 Teaspoon if you use raw pumkin seeds. IF you use roasted they will already be salted and your granola should be just fine.
Preheat your oven:
Mix dry ingredients with wet mixture. Stir slowly and coat completely. I usually pour half of the nuts in and stir then put in remaining and give it a good stir.
Line your large baking sheet with either a Silpat or parchment, then spread an even layer of granola on the sheet.
Bake slowly for 2 - 3 hours depending on your oven and the humidity in the air. Stir the mix on the pan about every 45mins to gauge it's crispness without over-drying or burning the nuts.
Stop baking once nuts are almost dry, for me that's at about 2.5 hours ( cool down process is important for crispy granola ) So let cool in the pan it's baked in I leave mine in the oven for this process.
An airtight container is recommended.
How to serve or eat:
Alone as a snack is amazing! Try this in a breakfast bowl, or with yogurt alone. We love mixing this with Oatly non-dairy beverage.