Pumpkin Spice Granola
It’s officially the first day of fall, so here’s a recipe to help welcome sweater-weather with open arms. This seasonal granola is also another fabulous use for pumpkin puree! Enjoy as a snack, in a bowl of coconut yoghurt, or sprinkled on ice cream.
1 Cup Cashews
1 Cup Pumpkin Seeds
1 Cup Sunflower Seeds
1 Cup Flax Seeds
1 Cup Desiccated Coconut
0.25 Cup Pumpkin Puree
1 tbsp Maple Syrup
1 tbsp Coconut Oil
1 tsp Cinnamon
1 tsp Cardamom
1 tsp Vanilla Extract
Preheat the oven to 135ºC (275ºF).
Melt the coconut oil and mix with the pumpkin puree and maple syrup.
Combine all remaining ingredients in a large bowl.
Spread out on an oven tray and roast in the oven for 20 minutes.
Stir and roast for another 20 minutes.
Allow to cool before transferring to a mason jar for storing.