I may have said this before, but I have a big crush on winter squash, and pumpkin is no exception. Pumpkin Spice lattes have too much sugar for me (sorry to be a buzzkill but a 16oz #PSL has a whopping 50g!) so I make other arrangements to get my pumpkin spice on.

This is my recipe for Pumpkin Spice granola and it is the bomb! It's grain-free so a little goes a long way. It's great sprinkled on Greek yogurt, in a little bowl with the milk of your choice or right out of a bag as a snack. It's healthy, delicious and tastes like fall.

Lisa

Pumpkin Spice Granola (gluten-free, paleo)

Yield: 8

Author: Lisa Levine

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

This is my recipe for Pumpkin Spice granola and it is the bomb! It's grain-free so a little goes a long way. It's great sprinkled on Greek yogurt, in a little bowl with the milk of your choice or in a bag as a snack. It's healthy, delicious and tastes like fall.

Ingredients

2 cups sliced almonds
1 cup pumpkin seeds (pepitas)
3/4 cup chopped pecans
1/2 cup raw sunflower seeds
1 cup unsweetened shredded coconut
1/2 cup coarsely chopped dates (about 8 whole dates)
1/2 cup pumpkin puree
1/3 cup coconut oil, melted
1/4 cup maple syrup
2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
pinch of salt

Instructions

Preheat oven to 325 degrees.
In a very large mixing bowl, combine the nuts, seeds, coconut, dates, spices and pinch of salt. Mix well.
In a small bowl combine the melted coconut oil, maple syrup, pumpkin puree and vanilla.
Add the wet ingredients to the dry ingredients and stir until well combined.
Spread the granola evenly onto a baking sheet
Bake for about 45 minutes, stirring every 15 minutes so that it doesn't burn.
Let it cool completely in the pan before storing in a glass or plastic container.