PUMPKIN SPICE!!!!!!!!!! I did it. I’m into it.
(But I still will not and have never ordered a Pumpkin Spice Latte.)
I’ve always loved granola, but had a hard time justifying eating it (even before I went Paleo, and even now that I’m just sort of Paleo), because of the crazy amount of sugar that is usually added to it. What’s the fun in eating a little serving (usually 1/4 or 1/2 cup) of granola if it has 13 grams of sugar and some form of sweetener is the SECOND or THIRD ingredient?! No fun.
This Paleo granola is lower in sugar (just 1/4 cup maple syrup for the whole recipe), and only has 1 TABLESPOON of added oil. The pureed pumpkin helps add some moisture to let it clump together nicely (mmmm…..clumps….).
I like eating/making Paleo granola because I feel like it’s a granola that cuts right to the chase: it’s chock-full of nuts and seeds, full of healthy fats, that will keep you full for several hours. Wham bam, done. I left the dried fruit out of this recipe just to keep the sugar a bit lower, but you can add any of your faves. Chopped dates, raisins, or cranberries would be really yummy in this recipe!
- 1½ cups raw sliced almonds
- ½ cup raw pecan pieces
- ½ cup raw pepitas (hulled pumpkin seeds)
- ½ cup unsweetened flaked coconut
- ¼ cup flaxmeal
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon salt
- ¼ cup canned pumpkin
- ¼ cup maple syrup
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla
- Preheat oven to 250 degrees.
- In a large bowl, combine first 7 ingredients. In a smaller bowl, combine remaining 4 ingredients and whisk. Add the wet ingredients to the dry and mix well.
- Spread granola onto a large baking sheet in a thin layer. (If you want some chunks and clusters, layer it thicker.) Bake for about 1½ hours, stirring about once every 30 minutes. Granola is done when the nuts and coconut are crisp. If it is still a bit chewy, return to oven and check every 10 minutes.