December 5, 2012

Pumpkin Spice Granola

This granola just smells like the holidays!  I had to restrain myself from digging into the stuff right out of the oven ;-)  It tastes like a combination of pumpkin pie and cinnamon how amazing does that sound?!  It is great tossed into Greek yogurt, sprinkled on pancakes, or just eaten right out of the jar.  Enjoy!

2 cups rolled oats (use gluten-free oats if needed)
1/2 cup raw walnuts, chopped
1/2 cup unsweetened shredded coconut
1 cup pepitas (pumpkin seeds, raw)
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1/4 cup agave
2 tbsp melted coconut oil (or melted butter or canola oil)
2 tbsp water
2 tsp pure vanilla extract
1/2 cup dried cranberries


Preheat the oven to 325F. 

In a large bowl, stir together the oats, walnuts, shredded coconut, pepitas, cinnamon, nutmeg, ginger  allspice, and salt. In a small bowl whisk together the agave, coconut oil, water and vanilla extract. Pour this mixture over the dry ingredients and stir until all the dry ingredients are well coated.

Transfer the mixture to a baking sheet lined with a silicone pad or parchment paper and spread into a thin, even layer. Bake for 25-30 minutes (or until lightly golden brown), gently stirring every 10 minutes to ensure even browning. Allow to cool completely before stirring in the dried cranberries. Store in an air-tight container in the fridge or at room temperature.

Yield - about 4 cups

Adapted from: and  

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