Soooo I totally jumped on the pumpkin spice band wagon and made pumpkin spice granola. While it’s still in the high 80’s here in Dallas I am trying my hardest to get in the fall spirit. Fall is the one season I miss the most since moving from the Northeast to the south. Nothing like fresh apple picking, the leaves changing, and going to a real pumpkin patch.
Anyway back to the granola… This stuff is seriously amazing! I love the blend of the nuts with the pumpkin seeds and the little sweetness the chocolate chips add.
I stored the granola in an airtight container and we have been munching on it all week!
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup pecans, chopped
- 1/3 cup chocolate chips
- 8-10 dates, pits removed and chopped
- 1/3 cup unsweetened shredded coconut (optional)
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- pinch of salt
- Preheat oven to 325 degrees.
- In a large bowl add pumpkin puree, coconut oil, maple syrup, vanilla extract, and spices and mix until combined.
- Add almonds, pumpkin seeds, pecans, chocolate chips, dates, and shredded coconut and mix.
- Place parchment paper on a large baking sheet and pour on granola mixture. Use a spoon to spread the mixture evenly on the baking sheet.
- Place in oven and bake for about 30-40 minutes. Mix granola around halfway through to prevent burning.
- Remove pan from oven and cool this will harden up the granola.
- Eat by itself or pour some in a bowl and add almond or coconut milk.