Pumpkin Granola

Yeah yeah yeah…another fall recipe. I know, but it really is my favorite time of year.
In our house cereal is a big . So here’s our recipe for a great fall inspired Paleo-friendly pumpkin granola. Sprinkle it on berries, top it with whipped coconut milk, or add some almond milk and eat it like you would cereal. Or just eat it plain while chilling on the couch. Whatever you do, you will love it!

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PUMPKIN GRANOLA

3 cups raw nuts (I use whatever I have–usually a combo of macadamias, pecans, almonds, pistachios, and cashews)
1 cup coconut flakes
1/2 cup raw sunflower seeds
3/4 cup raisins
5 dates, chopped
1/3 cup pumpkin purée (canned is fine)
1/3cup real maple syrup
1Tbsp coconut oil
2 1/2 Tbsp pumpkin pie spice, divided
1/2 tsp sea salt
1/2 tsp nutmeg
1 tsp cinnamon

In a large bowl, combine your nuts, coconut, sunflower seeds, raisins, dates.
In another bowl whisk together the pumpkin, maple syrup, and coconut oil.
Pour wet mix into nuts, add spices (only add half the total pumpkin pie spice).
Mix until everything is combined.
Pour out onto a well greased parchment lined cookie sheet.
Bake at 275 for 45 mins to an hour, stirring every 15 mins.
When done sprinkle remaining pumpkin pie spice on top of granola while it cools.
Keep in an airtight container in the pantry.

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