Pumpkin Spice Granola
Servings: 12
Ingredients
- 1 cup raw unsalted almonds
- 1 cup raw unsalted pecans
- 1 cup raw unsalted walnuts
- 1/2 cup raw unsalted pumpkin seeds
- 1/2 cup raw unsalted sunflower seeds
- 1 cup unsweetened coconut flakes
- 1/4 cup chia seeds
- 1/4 cup coconut oil*
- 3 tbsp pumpkin puree
- 1/4 cup real maple syrup
- 1/3 cup coconut sugar
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- pinch of sea salt
Instructions
- 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.
Notes
*measured before melting the coconut oil while it's a solid.
Nutrition
Calories: 378kcal | Carbohydrates: 19g | Protein: 8g | Fat: 33g | Saturated Fat: 10g | Sodium: 14mg | Potassium: 294mg | Fiber: 6g | Sugar: 9g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg