What You Will Need:
1 1/2 C sliced almonds
1/2 C raw pumpkin seeds
1/2 C chopped walnuts
1 C dates pit removed then chopped
3/4 C pumpkin puree
1/2 C golden raisins
1/4 C melted coconut oil
1/3 C unsweetened shredded coconut
1/3 C maple syrup
1/2 C almond flour
1 tsp vanilla
1 Tbs cinnamon
1 Tbs pumpkin pie spice
1/8 tsp ground ginger
pinch of salt
Pre heat your oven to 275.
In a large bowl add your coconut oil, pumpkin puree, maple syrup, vanilla, almond flour, and all the spices and mix well.
Add the dates, seeds, and nuts to the bowl and fold into the mixture.
On a large cookie sheet lay out so parchment paper then evenly spread the batter in a thin layer on it.
Cook for 30 minutes then take out mix it up then spread it evenly and continue to cook for 30 more minutes.
Let cool for 30 minutes on the counter then store in an airtight container.
* This recipe makes a large batch and will last you for at least a week! Eat it dry, with almond milk, or top off your morning yogurt with it.
*Serving size is 1/2 C of granola with 1 C unsweetened almond milk
237.3 Cal 20.2 G fat 11.8 G carb 4.4 G fiber 6.7 G pro 4.6 G sugar