GF DF SF V VG
Serves: 10
In keeping the spirit of fall flavors available, I’ve brought you an irresistible, festive granola recipe.
Thanksgiving Day means pumpkin and pecan pies. But they aren’t exactly gut- or waistline-friendly.
Instead, I’ve used the same flavors with a healthy spin. This recipe doesn’t contain any sort of added sugar or grains that will keep you craving more. Your gut and waistline will thank you.
Try mixing with unsweetened almond milk for the perfect protein, high-fiber breakfast. Add a handful to a savory salad or on top of pumpkin puree for a pumpkin pie mashup!
Ingredients
½ cup almonds, slivered
½ cup unsweetened coconut flakes
½ cup cashews, chopped
1 tbs pumpkin pie spice
2 tbs sunflower seeds
2 tbs sesame seeds
2 tbs pumpkin seeds
1 tbs vanilla extract
½ tsp sea salt
1 tbs pure honey
1 tbs coconut oil, melted
Step 1
Preheat oven to 200 degrees.
Step 2
In a big bowl, mix the nuts and seeds with the sea salt and pumpkin spice.
Step 3
Add the honey, coconut oil and vanilla extract to the bowl of dry ingredients.
Step 4
Line a sheet pan with parchment paper, spread out the granola mixture. Bake for a total of 15-20 minutes. During cooking time, mix 2-3 times.
Step 5
Allow to cool, then store in an airtight container.
