It’s October and time for pumpkin recipes. In honor of that, here is Kirsten’s favorite homemade granola recipe that features pumpkin that she found on PaleOMG.com. And, you don’t have to eat just in October – you can enjoy it all year round!
Pumpkin Granola
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4-6
Ingredients
- 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
Instructions
- 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. Duh.
- Eat all by itself or top it off with coconut milk, almond milk, or even dairy milk (if you do that).
- Enjoy!
