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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!
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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.
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Pour granola mixture onto the baking sheet, and spread out evenly using a spatula.
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Bake for about 15-20 minutes, remove the baking sheet, and flip the granola over. Repack evenly using a spatula.
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Bake for another 15-20 minutes or until crisp.
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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!)