Good news athletes – you made it to another Friday!! Today’s Foodie Friday comes to you from another bloggy friend of mine (blog friends are good to have!), Nina from Peace, Love & Good Food. Her Paleo Pumpkin Granola is SO good!!
I made it for the first time this past Sunday & Brandon & I are addicted! It was my first attempt at homemade granola & it was definitely a success!! Our first batch is already gone….I’ll be making a new batch very soon. So run (run!) yourself to the store to stock up on these ingredients!
- 1 c raw almonds
- 1 c raw cashews
- 1 c raw pecans
- 1 c raw sunflower seeds
- 1/2 c Grade A Dark Maple Syrup
- 2 tbsp melted coconut oil
- 3 tbsp pumpkin puree
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 c shredded coconut, unsweetened
- 1/2 c dried cranberries
Place nuts in a large bowl & cover with water. Soak for about 8 hours, rinsing and changing the water about halfway through. Drain nuts, rinse & pour onto paper towels to soak up some moisture. Pat dry.
Place nuts in food processor and pulse until the texture resembles oats. (If you don’t have a food processor, you could coarsely chop the nuts with a knife. Since they are moist, they should be soft and easy to chop.)
Add in syrup, coconut oil, pumpkin, vanilla, pumpkin pie spice & salt. Pulse until combined. Fold in shredded coconut & cranberries.
Lay granola out on 2 cookie sheets lined with parchment paper and bake for about 6 hours, or until golden brown & crispy, at 170 degrees. Store in an air tight container.
This recipe made my cereal lovin’ heart so happy!! I try to steer clear of sugar and gluten laden cereals, not the best for you. So to eat some of this granola as a bowl of cereal with my almond milk was like a dream! I can’t wait to share this with my family at Thanksgiving in Christmas!
Seriously, run to the store! Happy granola making 🙂