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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.

Ingredients:

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:

200 ℉

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.

Store:

An airtight container is recommended. 

Pumpkin Spice Granola and Fresh Figs

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.

 

 

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