Description
Enjoy this delicious Maple Date Paleo Granola recipe with coconut milk and fruit. It’s wonderful for breakfast or brunch. Gluten free and grain free.
Ingredients
Units
Scale
- 1 cup pumpkin seeds
- 2/3 cups unsweetened shredded coconut
- 1 cup sliced almonds
- 1 cup chopped pecans
- 20 medjool dates, pitted and diced
- 1 cup pure pumpkin puree
- 2/3 cups melted organic coconut oil
- 2/3 cups pure maple syrup
- 2 tsp vanilla extract
- 2 tbsp nutmeg
- 2 tbsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
Instructions
- Preheat oven to 325 F. Line two baking sheets with parchment paper and set aside.
- Combine pumpkin seeds, almonds, pecans, shredded coconut, nutmeg, cinnamon, allspice, ginger, sea salt in a large mixing bowl and set aside.
- In a separate bowl mix pumpkin puree, coconut oil, maple syrup and vanilla extract. Pour over bowl with dry ingredients and combine. Divide mixture evenly between the two baking sheets evenly, and bake for 20 minutes.
- Take baking sheets out of the oven, and use a spatula to move the granola around and bake for another 10-12 minutes. Let cool completely and store in a tight container for up to two weeks.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American