Pumpkin Spice- Toasted Coconut Granola {GF, RSF}

Who’s PUMP(kin)’ED for all the Fall Pumpkin recipes?!  I’ve gotten such great feedback from you guys on the Paleo Pumpkin Cookies and super easy 5-ingredient Pumpkin Loaf – but of course, I needed to create a granola recipe as well!

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It just tastes so comforting and warm and is the perfect sit-on-the-couch-snuggling-with-a-blanket and shovel handfuls in your mouth food. Also delicious on Greek yogurt, or coconut yogurt, or with some milk and eaten like cereal!

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Other cool things you can do with granola: use it to top baked goods, instead of frosting or chocolate chips; eat it by the handful; freeze it for months; wrap it in a nice bag and give it to someone as a gift… so many options.

What’s your favorite way to enjoy granola? Let me know in the comments!

TOASTED COCONUT PUMPKIN SPICE GRANOLA
By The Granola Diaries

Ingredients

  • 1/3 C Pumpkin Puree
  • 2 Tbsp Coconut oil, melted
  • 2 – 3 Tbsp Maple Syrup
  • 2 C Oats
  • 1/3 C Pepitas (pumpkin seeds)
  • 1/4 C Almonds or Pecans
  • 1/3 C Unsweetened Coconut Flakes
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • Dash of salt

Directions:

  1. Mix wet ingredients in a bowl – pumpkin, coconut oil, maple syrup.
  2. Add dry ingredients and stir to combine everything. If mixture seems to wet, add more oats or nuts; if it seems too dry, add another tablespoon of pumpkin or a tablespoon of water.
  3. Pour the mixture onto a baking sheet, so it looks like one large chunk, and press down with your hands. This helps it get “CHUNKY”.
  4. Bake at 325 for 30 – 35 minutes. LET COOL COMPLETELY – this is important if you want the granola to crisp up – then gently break apart with your hands. Store in fridge for 1 – 2 weeks or freezer for a few months!

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