Pumpkin Granola
Recipe type: Breakfast/ Snack
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
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!
  • 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
  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.
Recipe by Our Full Plate at https://ourfullplate.com/recipes/pumpkin-granola/