Guess what time it is? Pumpkin time! This is the third pumpkin recipe this fall so far with at least one more on the way.
Please don’t hate me.
I know pumpkin gets all the love during the fall and I do have an affinity for pumpkins, but I promise I have other delicious things coming your way soon. Like quesadillas and brussels sprouts.
Yeah huh, brussels sprouts are delicious.
Anyway, back to this granola. You guys, I love it. I had to give it away so I didn’t eat the entire pan myself. That’s how good it is. My sister has been asking me to put up the recipe and my mom has already requested it in five-pound installments. I think it’s a winner.
Even better? It has no gluten and no grains, so all my paleo people can enjoy it! And you’ll want to enjoy it all the time because it makes your whole house smell like Thanksgiving. If your Thanksgiving is all about pumpkin pie. Which let’s be honest, it pretty much is. You can mix this into a smoothie bowl or oatmeal or ice cream or just eat it by the fistful.
Because I have definitely done that!
Pumpkin Pie Granola
- 1/2 cup walnut pieces
- 1/2 cup unsweetened coconut flakes
- 1/2 cup sliced almonds
- 1/4 cup hemp seeds
- 1/4 cup pumpkin puree (don’t pack it tightly)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg (I might carry one in my pocket a la Alton Brown)
- 1/4 tsp allspice
- 1/4 tsp sea salt
- Preheat the oven to 300. Add the walnut pieces and coconut flakes to a food processor and pulse a few times until the flakes are mostly broken up. Don’t turn it into dust.
- Put the walnuts, coconut flakes, almonds, and hemp seeds in a large bowl and stir to combine.
- Put the coconut oil, maple syrup, pumpkin, and all the spices into a small saucepan. Stir it all together and heat everything over medium heat until it just starts to bubble. Then remove it from the heat and pour it over the nut and seed mix. Stir with a rubber spoon or spatula until everything is coated.
- Line a large baking sheet with parchment paper or a Silpat and spread the granola evenly onto the sheet. Try to make it as even a layer as possible but don’t worry about spreading it super thin.
- Bake for about 15 minutes and then remove from the oven and let it cool for about 5 minutes. It will still be slightly wet at this point, that’s ok. Once it’s cooled for a bit, break up the granola and spread in an even layer.
- Bake for another 10 to 15 minutes and then let it cool completely. Store in an airtight container for up to a week. If it lasts that long 🙂