Pumpkin-spiced granola

With the weather turning cooler and the leaves falling, who doesn’t like the warm rich flavors of cinnamon, nutmeg, and cloves?

This recipe will save you a good amount of money on buying Paleo granola in the grocery stores, while satisfying your craving of everything pumpkin spice. Not to mention once made the granola is perfect for a quick breakfast or equally satisfying as a late night snack.

Ingredients:

1 1/2 cups of pecans

1 1/2 cups of walnuts

1/4 cup of pine nuts

1/4 cup of pumpkin seeds

1/2 cup of Brazilian nuts

2 tbsp of maple syrup

2 tsp of coconut oil

1/2 tsp of vanilla extract

1/4 tsp of salt

5 tsp of pumpkin pie spice

1/3 cup golden berries

Directions:

Heat your oven to 200.

Lightly pulse the pecans in a processor until the nuts are medium to small bite-sized. Place pecans in a large mixing bowl. Be careful not to over process the nuts, turning them into a fine dust.

Repeat the same process for the walnuts and the Brazilian nuts. Add the chopped nuts to the mixing bowl.

Now add the pine nuts, and pumpkin seeds into the processor and lightly pulse/chop them. Once chopped add them to the mixing bowl.

Add the golden berries to the nut mixture and stir well.

Slowly heat the coconut oil and maple syrup until the coconut oil has melted completely. If using a microwave this should not take long at all, so remember to just use 10-15 seconds at a time to heat. Stir the syrup mixture with a spoon and make sure it is not too hot.

Add the vanilla extract to the syrup mixture and stir again to mix the flavors.

Pour the syrup over the nut mixture and stir to evenly coat the entire nut mixture with the syrup.

Now add the pumpkin pie spice to the nut mixture and once again mix thoroughly to ensure an even coating throughout. Pay special attention to pulling from the bottom of the mixing bowl and along the sides.

Line a large baking sheet with parchment paper and spread the mixture out evenly. Spread the mixture out as thin as possible. If there are empty gaps on the parchment paper, this is perfectly OK.

Allow the granola to bake between 45 minutes to 1 hour to slowly heat. The mixture should be lightly crunchy when you bite, not soft.

Enjoy!

Recipe yields about 10 1/2 cup servings.

Closeup of the pumpkin spiced granola

Closeup of the pumpkin spiced granola

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