Pumpkin Granola

Another close up of the pumpkin granola

Pumpkin Granola, too good to just eat during the fall.

So do I really need to explain why I am obsessed with anything pumpkin these days? No doubt it. But someone needs to explain to ME why I STILL can’t wear my riding boots and skinny jeans? Apparently I am asking for too much. It’s fall in Texas and it still feels like the middle of the summer. All I am asking for is high 70s; come on weather Gods, make this crazy Mama happy. I would look so much cuter sitting on my rocking chairs on the porch drinking my coffee and eating my yummy pumpkin granola cereal in my skinny jeans and high boots. Ha! Only in my dreams or the movies do people look cute when they are eating breakfast. I look like death! Shh, don’t tell anyone!

I found this yummy granola recipe from my fave Paleo Blog and I knew I had to try it, heck I need to try ALL of her recipes. My stomach and I can attest that is one talented lady.

Try this granola and you too will see how hard life was BEFORE pumpkin granola. Kashi will go out of business I swear if everyone made this granola because all it takes is to make this recipe once and you will be hooked.
Pumpkin Granola
 
Prep time
Cook time
Total time
 
Make this Paleo Pumpkin Granola year round. After you make it the first time, you will be hooked. Have it for breakfast, lunch, dinner, or snack!
Author:
Recipe type: Breakfast/ Snack
Cuisine: Paleo
Serves: 12
Ingredients
  • ½ cup sliced almonds
  • ½ cup pumpkin seeds (pepitas)
  • ½ cup pecans, chopped
  • 8-10 dried dates, pits removed, then chopped
  • ½ cup pumpkin puree
  • ⅓ cup coconut oil, melted
  • ⅓ cup unsweetened shredded coconut
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons cinnamon
  • 1 tablespoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • pinch of salt
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, add your wet ingredients which are your pumpkin puree, coconut oil, maple syrup, and vanilla extract. Then add all spices and mix well.
  3. Add your nuts, seeds, and dates and mix well with your wet ingredients.
  4. Place parchment paper or foil on a large baking sheet and pour your granola mixture on top. Use a spoon to spread out the mixture evenly so everything will cook at the same time.
  5. Place in oven and cook for 30 minutes, moving the granola around half way through to be sure it doesn’t burn.
  6. LET IT COOL. Letting the granola cool will help it harden up. Patience is a virtue, I am constantly telling my toddlers that but that concept really is hard to understand even for adults when all you want to do is eat pumpkin granola!! It will be worth the wait.
  7. Eat it by itself or top it off with almond milk and serve like a cereal. For my Non Paleo followers, serve it with yogurt or frozen yogurt. I prefer to mix it with my Paleo Crunch and together it makes one mighty fine cereal.

 

Pumpkin Granola Ingredients

Pumpkin Granola Ingredients

Pumpkin Granola Wet Ingredients

Pumpkin Granola Wet Ingredients

Dry Ingredients for the Pumpkin Granola

Dry Ingredients for the Pumpkin Granola

Pumpkin Granola redy to go in the oven

Pumpkin Granola ready to go in the oven

Pumpkin Granola Close Up

Pumpkin Granola Close Up

Another Close up of Paleo Crunch and Pumpkin Granola cereal

Close up of my Paleo Crunch and Pumpkin Granola cereal

Paleo crunch and pumpkin granola cereal

Paleo crunch and pumpkin granola cereal. Don’t you want a bite?

Is it bad that it’s an hour before bedtime and I want to eat a bowl of this yummy paleo cereal now?

 

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