This recipe is from the blog Paleo Running Mama
Pumpkin Spice Granola
Author: Michele Rosen Prep Time: 10 minutes Cook Time: 25 minutes Cooling time: 25 mins Total Time: 35 minutes Servings: 16 servings
1 cup pecans
1 cup cashews
1 cup almonds
1 cup coconut flakes unsweetened
2 Tbsp flaxseed meal optional
1/3 cup pumpkin puree organic
1/4 cup nut butter or seed butter, I used cashew
1/3 cup pure maple syrup or raw honey, if not vegan
2 Tbsp coconut oil melted
1 tsp pure vanilla extract
1/2 Tbsp cinnamon
1/4-1/2 tsp sea salt to taste
2 tsp pumpkin pie spice
Preheat your oven to 325 degrees and line a large baking sheet with parchment paper
Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix!
Transfer the nuts to a large mixing bowl and stir in coconut flakes, flaxseed, cinnamon, pumpkin pie spice, and salt.
In a separate bowl, whisk together the pumpkin puree, nut butter, coconut oil, honey or maple, and vanilla until smooth. Pour this mixture over the dry ingredients and stir until fully moistened.
Spread the mixture evenly on the parchment-lined baking sheet, in a single layer. It will clump together and this is a good thing!
Bake in the preheated oven for 15 mins, the remove to stir gently and turn over. Return to the oven for another 10 mins until browning. It won’t be crisp yet but will crisp as it cools.
Remove from oven and allow granola to cool to room temp. Serve right away or store in a tightly lidded container for up to two weeks. Can be stored at room temp or refrigerated if preferred. Texture is chewier at room temp. Enjoy!