Pumpkin Gingerbread Granola

• Vegan
• Gluten free
• Paleo

• Produce

  • 10 Dates, dried pitted & roughly chopped
  • 1/8 tsp Ginger, ground
  • 1/2 cup Pumpkin, raw
  • 1/2 cup Pumpkin puree

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 2 tbsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1 tbsp Nutmeg
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds, raw
  • 1/3 cup Coconut, unsweetened
  • 1/2 cup Pecans, raw

Found on skinnyfitalicious.com

Description

Ingredients

• ½ cup pumpkin puree
• 10 dried dates, pitted & roughly chopped
• ½ cup raw slivered almonds
• ½ cup raw pumpkin (peptia) seeds
• ½ cup raw pecans
• ⅓ cup coconut oil
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• ⅓ cup unsweetened shredded coconut
• 2 tbsp cinnamon
• 1 tbsp nutmeg
• ⅛ tsp ground ginger
• ⅛ tsp ground cloves
• pinch of sea salt

Directions

• Preheat oven to 325 degrees
• Prepare a baking sheet by covering it with parchment paper
• In a large mixing bowl, combine pumpkin, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, ginger, cloves & salt
• Next add nuts, seeds & dates to the mixing bowl coating them well
• Pour the mixture onto the baking sheet & using a spoon spread the mixture evenly to ensure it cooks evenly
• Bake 30-35 minutes stirring the mixture half way through
• Remove from the oven & allow granola to cool on the baking sheet 1 hour or more to harden
• Refrigerate granola in a container up to a week

Nutrition