Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
4cupsrolled oats
1cupsweetenedshredded coconut
1cuppecan pieces
1cupraw pumpkin seedsunroasted and unsalted
3Tbspchia seeds
1tspground cinnamon
½tspcardamom
¼tspsalt
2/3cuppumpkin puree
½cupcoconut oil
½cup100% Grade A maple syrup
1tspvanilla extract
Instructions
1. Preheat oven to 350˚F. In a large mixing bowl, combine all of the dry ingredients and mix well.
2. In a small saucepan over medium heat, combine the pumpkin puree, coconut oil, maple syrup and vanilla. Whisk the mixture to keep the oil from separating, then pour over dry ingredients. Use a plastic spatula to mix well, making sure all of the dry ingredients become coated.
3. Pour granola mixture onto two large baking sheets and spread it out into a thin layer. Bake for 22-24 minutes, stirring half way through baking.
4. Remove granola from oven and allow to cool on baking sheets. The granola will become crunchy as it dries out. Store in airtight container for up to 2 weeks.