One of the most difficult changes to make when transitioning to the paleo way of life is giving up cereal and other common breakfast meals. But now you don’t have to! This granola is perfect for breakfast, as well as for other meal such as apple crisps (recipe for this coming soon!).
- 1/2 c Coconut oil (melted (plus extra for baking sheet))
- 3/4 c Pumpkin puree
- 2 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Allspice
- 1 tsp Ginger
- 2 tbsp Vanilla
- 1 tsp Sea salt
- 2/3 c Almonds (diced)
- 1/8 c Chia seeds
- 2/3 c Pumpkin seeds (pepitas)
- 3/4 c Unsweetened coconut (shredded)
- 1 1/2 c Pecans (roughly chopped)
Preheat oven to 350 degrees and grease baking sheet with coconut oil. Now is not the time to be stingy. Make it count so that you don’t have to scrub that bad boy later!
In a bowl, whisk coconut oil, pumpkin puree, cinnamon, nutmeg, cloves, allspice, ginger, vanilla, and salt. Mix well so that the pumpkin coats the nuts and seeds evenly.
Pour granola mixture onto the baking sheet, and spread out evenly using a spatula.
Bake for about 15-20 minutes, remove the baking sheet, and flip the granola over. Repack evenly using a spatula.
Bake for another 15-20 minutes or until crisp.
Serve with coconut milk, almond milk, or other paleo approved “milk”, and enjoy! This is also good as a topping on salads or with Paleo Apple Crisp (recipe coming soon!)
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