Pumpkin Spice Granola
ID 232010350 © Bhofack2 | Dreamstime.com
3 c rolled oats
½ c chopped raw almonds
½ c chopped raw pecans
1⁄2 c raw sunflower seeds
½ c raw pumpkin seeds
¾ c unsweetened desiccated coconut
1 tsp pumpkin spice
1⁄2 tsp ground cinnamon
½ tsp Himalayan pink salt
⅓ c coconut oil
1⁄2 c pure maple syrup
½ tsp almond extract
- Preheat oven to 350°. Line a large, rimmed baking sheet with unbleached parchment paper. Set aside.
- In a large bowl, combine oats, almonds, pecans, sunflower and pumpkin seeds, coconut, pumpkin spice, cinnamon, and salt.
- Melt coconut oil in a small pan over the stovetop. Add melted oil, maple syrup, and almond extract to bowl. Stir to combine until everything is coated. Spread granola onto prepared baking sheet.
- Bake granola for 15 minutes. Watch closely so edges don’t become too brown. Stir granola, bringing any browned edges to inside of pan.
- Bake for about 10 more minutes, until granola is lightly golden brown (check it after 5 minutes). Remove from oven and cool in pan, at least 10 minutes; granola will clump and harden as it cools.
- Equally divide granola into containers. Store in a cool, dry spot for up to 1 week or refrigerate for up to 1 month.
This granola is simple to make in big batches; it’s half the cost of store-bought granola; it has no refined sugar; and it makes a decadent but healthy snack. If your mixture seems too dry, add a touch of extra-virgin olive oil to the mix in step 3 before spreading on the pan and baking.
386 Calories, 11 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 5 g Total sugars (4 g Added sugars), 7 g Fiber, 24 g Total fat (10 g sat), 102 mg Sodium, ★★★★★ Phosphorus, ★★★ Vitamin B1 (thiamine), Magnesium, ★★ Vitamin E, Zinc, ★ Vitamin B2 (riboflavin), B6, Folate, Iron
Erin Romeo
Erin has a dedicated and engaged following on Instagram, where she’s known as the Food Prep Princess. She was voted one of the “Best Meal Prep Accounts on Instagram” in 2018 by Popsugar, and has been featured on Shape.com, HealthMagazine.com, Men'sHealth.com, thekitchn.com, and TheDailyBurn.com and in Oxygen Magazine.
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