Saturday, September 15, 2012

Pumpkin Granola, grain-free

Fall is the time of year when pumpkins and gourds are plentiful and Pumpkin Spice Latte is available at Starbucks. YAY!! I'll be posting a dairy-free and sugar-free Pumpkin Spice Frappe before the fall gets away from me.
Today I was perusing all the recipe blogs(thank-you Juli from PaleOMG blog) that drop into my email and I saw this recipe. I got so excited! I MISS cereal. I have not eaten cereal in over a year, It's not like I used to eat cereal everyday, but, I like to eat a bowl of cereal every so often. After work today, I had a window of opportunity, just enough time to throw together a batch and get it baked before an evening meeting. It took less then 10 minutes to mix together and about 40 minutes to bake. The granola needed to cool once it was out of the oven, so I left it on the stove and went to my meeting. Breakfast couldn't come fast enough. It's going to be a staple in my pantry for sure!!

Grain-free Pumpkin Granola

1/2 cup sliced almonds
1/2 cup pumpkin seeds(pepitas)
1/2 cup chopped pecans
1/3 cup raisins or crasins
1/3 cup shredded unsweetened coconut
1/2 cup pumpkin pulp
1/3 cup coconut oil
1/3 cup pure maple syrup
1 tsp vanilla extract
2 Tbs cinnamon
1 Tbs nutmeg
1/8 tsp cloves
1/8 tsp ginger
pinch salt


  1. Preheat oven 325 degrees
  2. In a medium mixing bowl, add, pumpkin pulp, coconut oil, maple syrup, vanilla, and all spices. Mix well.
  3. Add nuts, seeds, raisins and coconut to the wet mixture.
  4. Line a cookie sheet with parchment paper and spread the mixture evenly on the paper.
  5. Place in oven and bake for about 40 minutes stirring occasionally to bake evenly.
  6. Remove from oven and let cool completely. Cooling with crisp up the granola.
  7. I serve it in a bowl with coconut milk.
  8. Enjoy!!
This recipe takes a little longer to make then most of my recipes but it is mostly baking time. REMEMBER to stir the granola every so often during the 35 to 40 minutes baking time. The pumpkin aroma that drifts from the container each time I open it is INCREDIBLE!
Happy Fall!!


Sherry said...

This looks like some delicious trail mix!!

Sherry said...

I just made this for the third time since you posted it!! I've made a couple of changes each time I've made it. This time I did this different:
Dry to crisp in a dehydrator for about 24 hours at 135 degrees. I cut the oil in half and doubled the pumpkin, syrup, spice mixture. It makes more 'crispy' with less nuts. It is really good, like an intensely spicy granola bar.


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