October 1, 2012

pumpkin granola3
By: Coach Maria – Salus Nutritionist & Food Expert
Nothing but good ingredients, fall flavors and hearty nutrients without the chemicals, additives or undesirable ingredients we are trying to avoid.
Have this as your breakfast cereal or as a delicous snack – either way, you will not be disappointed with the flavors.
Serves 4-6
1/2 cup sliced almonds
1/2 cup pumpkin seeds (pepitas)
1/2 cup pecans, chopped
8-10 dried dates, pits removed, then chopped
1/2 cup pumpkin puree
1/3 cup coconut oil, melted
1/3 cup unsweetened shredded coconut
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons cinnamon
1 tablespoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
pinch of salt
Preheat oven to 325 degrees.
In a large mixing bowl, add your pumpkin puree, coconut oil, maple syrup, vanilla extract, and all spices. Mix well.
Add your nuts, seeds, and dates and mix well with your wet ingredients.
Place parchment paper on a large baking sheet and pour your granola mixture on top. Use a spoon to spread out the mixture evenly so everything will cook at the same time.
Place in oven and cook for 30-40 minutes, moving the granola around half way through to be sure it doesn’t burn.
LET COOL. Letting the granola cool will help it harden up, and that’s what you want from granola, right?
Eat all by itself or top it off with coconut milk or almond milk.

One response to “Granola”

  1. Kamaluddeen says:

    I totally love oats and eat them ALL the time for bafkrsaet. I make them cooked over the stove, overnight oats, bafkrsaet cookies, etc. I’ve never put hemp seeds in my oatmeal and that’s a great idea because i purchased some recently and have only used them once on my salad! Thanks for the idea!

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