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Pumpkin Granola

Pumpkin Granola
31/10/2014 Olivia
A perfectly spiced warming breakfast paleo-friendly and suitable for grain-free diets. Try with cold or warm milk. Happy Samhain!
From PaleOMG.

½ cup sliced almonds
½ cup pumpkin seeds (pepitas)
½ cup pecans, chopped
8-10 dried dates, pits removed, then chopped
½ cup pumpkin puree
⅓ cup coconut oil, melted
⅓ cup unsweetened shredded coconut
⅓ cup maple syrup
1 teaspoon vanilla extract
2 tablespoons cinnamon
1 tablespoon nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
pinch of salt

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, add your pumpkin puree, coconut oil, maple syrup, vanilla extract, and all spices. Mix well.
  • Then add your nuts, seeds, and dates and mix well with your wet ingredients.
  • Place parchment paper on a large baking sheet and pour your granola mixture on top. Use a spoon to spread out the mixture evenly so everything will cook at the same time.
  • Place in oven and cook for 30-40 minutes, moving the granola around half way through to be sure it doesn’t burn.
  • Let it cool! Letting the granola cool will help it harden up, and that’s what you want from granola.
  • Eat all by itself or top it off with a milk of your choice – a rich coconut milk works well, or an almond/rice milk.
  • Enjoy the paleo life. It’s beautiful.


Nutrition tips

Winter squashes are the most nutritionally dense of the squashes, containing more beta-carotene and B vitamins. Winter squashes are good sources of potassium (for bone health), vitamin B6 (supports nervous and immune systems), folate (for brain and spinal health in growing babies), fibre (for a healthy gut), carotenoids including beta-carotene (which your body converts to vitamin A, an important antioxidant and good for eye health.