Sunday, November 24, 2013


It is that time of year...a million pumpkin recipes emerge onto the interwebs and we all start drinking and eating pumpkin like it may never ever grow again. light of the is my contribution to the pumpkin season.

Maple Pumpkin Granola

  • 1 C. Almonds, sliced
  • 1 C. Almonds, chopped (I just use whole almonds and throw them in the food processor and pulse a few times)
  • 1 C. Pecans, chopped (again, pulse whole pecans in food processor)
  • 3/4 C. Pumpkin seeds (pepitas)
  • 1 C. Coconut Flakes/Slivers (not the powdery stuff...the bigger flakes)
  • 1/4 C. Coconut flour
  • 1/2 C. Pumpkin puree
  • 1/3 C. Maple Syrup (the real stuff, not pancake syrup)
  • 3 Tbsp. Coconut oil, melted
  • 1/2 tsp. vanilla extract
  • 1 tsp. Pumpkin Pie Spice
  • 1/2 C. Dried Cranberries, optional
  • 1/2 C. Chopped Dates, optional 

  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix the first 11 ingredients together until well mixed and all nuts are coated.
  3. Spread mixture evenly onto a parchment lined baking sheet. Bake for about 15 minutes, stirring about half way through, or until golden brown.
  4. After removing from oven, mix in cranberries and/or dates, if using. Allow to cool for an hour or longer before putting into a air tight container. Granola will harden as it cools.
Note: My son is allergic to cinnamon, so we leave out the pumpkin pie spice. Feel free to modify as needed for your own health concerns. You can also use any nuts of your preference, as long as they equal 4 cups of nuts.


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