Pumpkin Spice Granola
This is a simple recipe you can make ahead and store in an glass jar as pictured to take with you all week. It makes a great breakfast on the go or just a snack. There is a salty/sweet factor that pleases adults and kids alike. I eat it alone, but you can surely add it to milk or yogurt. It’s completly grain free and completely flavor-FULL! Happy noshing!
1/2 cup pumpkin seeds
1/2 cup pecans
1/2 cups coconut flakes
1/4 cup flax seeds
2 tablespoons coconut oil
2 tablespoons maple sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon salt
1/2 cup raisins
Directions:
Preheat oven to 300*F.
Combine maple sugar with all the spices and set bowl aside.
Place seeds, nuts, and flakes in the food processor and pulse a few times to make the granola texture. Don’t overdue it. A few pulses is all it takes.
Top the now chopped mix with coconut oil and stir to coat. Add the spice and sugar mix and stire to coat again.
Place the mixture on a parchment lined baking sheet spread out evenly and bake for 10 minutes.
Stir and bake for another 10 minutes.
Remove from the oven and stir in the raisins.
Eat fresh or store for later.
- ½ cup pumpkin seeds
- ½ cup pecans
- ½ cups coconut flakes
- ¼ cup flax seeds
- 2 tablespoons coconut oil
- 2 tablespoons maple sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ⅛ teaspoon salt
- ½ cup raisins
- Preheat oven to 300*F.
- Combine maple sugar with all the spices and set bowl aside.
- Place seeds, nuts, and flakes in the food processor and pulse a few times to make the granola texture. Don't overdue it. A few pulses is all it takes.
- Top the now chopped mix with coconut oil and stir to coat. Add the spice and sugar mix and stire to coat again.
- Place the mixture on a parchment lined baking sheet spread out evenly and bake for 10 minutes.
- Stir and bake for another 10 minutes.
- Remove from the oven and stir in the raisins.
- Eat fresh or store for later.
