Pumpkin Gingerbread Granola
Taste the flavors of fall in this savory Pumpkin Gingerbread Granola. A healthy addition to your breakfast or a healthy nutty snack! Grain Free, Paleo, Vegan, Gluten Free!
Servings: 18 servings
Calories: 142kcal
Ingredients
- 1/2 cup pumpkin puree
- 10 dates pitted & roughly chopped
- 1/2 cup almonds raw
- 1/2 cup pumpkin seeds raw
- 1/2 cup pecans raw
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened shredded coconut
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 325 F. Prepare a baking sheet by covering it with parchment paper.
- In a large mixing bowl, combine pumpkin, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, ginger, cloves and salt
- Next add nuts, seeds and dates to the mixing bowl coating them well
- Pour the mixture onto the baking sheet and using a spoon spread the mixture evenly to ensure it cooks evenly
- Bake 30-35 minutes stirring the mixture half way through
- Remove from the oven and allow granola to cool on the baking sheet 1 hour or more to harden
- Refrigerate granola in a container up to a week
Notes
- Makes ~18 servings (~1/4 cup each), 142 calories each
- My shop has more products similar to those used for this recipe and that recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 16.5g | Protein: 2g | Fat: 8.8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 4.1g | Sodium: 153.2mg | Fiber: 3.5g | Sugar: 11.1g