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Pumpkin Spice Granola
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Prep Time
30 minutes
Yield
6
Ingredients
3 c rolled oats
½ c chopped raw almonds
½ c chopped raw pecans
1⁄2 c raw sunflower seeds
½ c raw pumpkin seeds
¾ c unsweetened desiccated coconut
1 tsp pumpkin spice
1⁄2 tsp ground cinnamon
½ tsp Himalayan pink salt
⅓ c coconut oil
1⁄2 c pure maple syrup
½ tsp almond extract
Directions
- Preheat oven to 350°. Line a large, rimmed baking sheet with unbleached parchment paper. Set aside.
- In a large bowl, combine oats, almonds, pecans, sunflower and pumpkin seeds, coconut, pumpkin spice, cinnamon, and salt.
- Melt coconut oil in a small pan over the stovetop. Add melted oil, maple syrup, and almond extract to bowl. Stir to combine until everything is coated. Spread granola onto prepared baking sheet.
- Bake granola for 15 minutes. Watch closely so edges don’t become too brown. Stir granola, bringing any browned edges to inside of pan.
- Bake for about 10 more minutes, until granola is lightly golden brown (check it after 5 minutes). Remove from oven and cool in pan, at least 10 minutes; granola will clump and harden as it cools.
- Equally divide granola into containers. Store in a cool, dry spot for up to 1 week or refrigerate for up to 1 month.
Notes
This granola is simple to make in big batches; it’s half the cost of store-bought granola; it has no refined sugar; and it makes a decadent but healthy snack. If your mixture seems too dry, add a touch of extra-virgin olive oil to the mix in step 3 before spreading on the pan and baking.
Nutrition Info
386 Calories, 11 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 5 g Total sugars (4 g Added sugars), 7 g Fiber, 24 g Total fat (10 g sat), 102 mg Sodium, ★★★★★ Phosphorus, ★★★ Vitamin B1 (thiamine), Magnesium, ★★ Vitamin E, Zinc, ★ Vitamin B2 (riboflavin), B6, Folate, Iron