Pumpkin Spice Granola
I often keep a bag of this mix in my purse, and I pack it when I am traveling with my granddaughters. What’s my favorite way to eat this tasty granola? Right over a bowl of Greek yogurt! You can add nuts to this, as well as whole oats if you’d like. If adding oats, you will need to increase the raw honey to ¼ cup.
1/2 cup sliced almonds
1/2 cup pumpkin seeds (Also called Pepitas)
1/2 cup pecans, chopped
8-10 dried dates, chopped after removing pit
1/2 cup unsweetened pumpkin puree
1/3 cup organic coconut oil, room temperature
1/3 cup unsweetened shredded coconut (can use raw)
1/4 cup pure maple syrup
1/8 cup raw honey
1 teaspoon good vanilla extract
2 tablespoons cinnamon, ground
1 tablespoon nutmeg, ground
/8 teaspoon cloves, ground
1/8 teaspoon ginger, ground
1/8 teaspoon allspice, ground
Couple pinches of sea salt
1. Preheat oven to 325 degrees.
2. Add the pumpkin puree, coconut oil, maple syrup, honey, vanilla extract, and all spices into a large bowl. Stir and mix well to incorporate all.
3. Add nuts, seeds, and dates to above ingredients in bowl. Again, mix well.
4. Place a sheet of parchment paper on a large baking/cookie sheet. Pour your granola mixture on top. Use a spatula to scrape sides of bowl, and a spoon to spread the mixture out evenly.
5. Place cookie sheet with granola mix into oven. Gently stir the granola around half way through cooking time, just to be sure it doesn’t burn. Bake for a total of 35-40 minutes.
6. *Important Step: Let the granola cool. This will allow it to ‘set’, and harden. About 30 minutes.
7.Serve plain, in a Ziploc baggie as a snack, or sprinkle some granola on your yogurt or ice cream.
8. Store in an airtight container for up to 5 days. Be sure to keep it in a cool, dark storage space.
*Add-ins: Raisins, dried cranberries or blueberries, diced dried fruits, nuts, whole uncooked oats, or anything else that your imagination can create!
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