Pumpkin Spice Granola
Pumpkin Spice Granola is here to glorify your fall morning routine! You’ll love the crunchy nutty textured, perfectly sweetened, and lightly spiced grain-free variation of granola. Simply serve with some milk, snack on it plain, or top your yogurt! Grain-Free, Paleo, and Vegan.
15 minutes
40 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 499 |
| Fat: | 40 g |
| Carbohydrates: | 23 g |
| Protein: | 15 g |
| Cholesterol: | 0 g |
| Sodium: | 47 mg |
| Fiber: | 9 g |
| Sugars: | 8 g |
| Calculated per serving. | |
by Amy Rains
Serves: 12
Ingredients
- 1 cup1 cup1 cup Almonds, raw unsalted
- 1 cup1 cup1 cup Pecans, raw unsalted
- 1 cup1 cup1 cup Organic Walnuts, raw unsalted
- .5 cup.5 cup.5 cup Pumpkin Seeds, raw unsalted
- .5 cup.5 cup.5 cup Sunflower Seeds, raw unsalted
- 1 cup1 cup1 cup Coconut, unsweetened flakes
- .25 cup.25 cup.25 cup Chia Seeds
- .25 cup.25 cup.25 cup Coconut Oil
- 3 Tbsp3 Tbsp3 Tbsp Pumpkin Purée
- .25 cup.25 cup.25 cup Pure Maple Syrup
- .333 cup.333 cup.333 cup Coconut Sugar
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 2 tsp2 tsp2 tsp Pumpkin Pie Spice
- pinch pinch pinch Sea Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 300 degrees (F). Prepare a large sheet pan by lining with parchment paper and set aside.
- Add the almonds to a food processor and do a quick pulse (maybe only 3-4 times). Now add the remaining nuts: pecans, walnuts, pumpkin seeds, and sunflower seeds. Do a few more pulses in the food processor so that you have various sizes and textures of nuts and seeds.
- Now add the coconut flakes and chia seeds to the mixture.
- Prepare the syrup: in a small saucepan, place the coconut oil, pumpkin puree, maple syrup, coconut sugar, and vanilla extract inside. Heat to a medium heat and stir. Reduce heat to a simmer for 2-3 minutes, then remove from heat. Sprinkle in pumpkin pie spice and sea salt. The mixture should be thickened.
- In a large bowl, combine the nuts/seeds mixture with the syrup. Toss to coat everything.
- Spread out the mixture on a large baking sheet. Bake for 20 minutes, give it a quick stir, then bake another 15-20 minutes.
- Remove from heat and let cool completely. Enjoy or place in a large air tight container.
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