Being from the Northwest and all, you’d think I would’ve made a pan full of paleo granola way before now…
So what inspired me to finally take this clumpy and crunchy plunge?
Believe it or not, it was the plantain chips I just made. They were so good and crispy, I thought they would be perfect to include in a granola recipe.
Now all I needed was some nuts and seeds and dried fruit. So…I slipped on my tie-dyed shirt and Birkenstocks, and off to the store I went!
OK, I didn’t really dress up. But I did go scoop up some great fresh ingredients from the bulk bins.
(By the way, you don’t need to make the plantain chips – just replace those in the recipe below with some more dried fruit and/or unsweetened shredded coconut!)
And since it’s fall, I decided to add some pumpkin pie spice to my nutty little mix.
This paleo granola was a big hit in our house! And there are so many ways to enjoy it – you can just munch on a handful, sprinkle it on top of paleo ice cream (I know, a big sweet treat!) or how about as a crunchy topping for your paleo pancakes? The possibilities are endless.
Healthy granola is such a great snack for your kids too. And it can give you a nice energy boost after a workout, or just anytime you need a little trail-mix mojo to perk up your day. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-b38dco’]
Once you’ve got all the ingredients, this pumpkin-spiced paleo granola is a snap to make. I kept the honey and maple syrup on the low side to make it an even healthier snack.
Just be sure to let your pan of hot granola cool down so that it all sticks together nicely. Then just break it up and put it in air-tight containers.
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We all know most of those pricey bags of packaged granola in the grocery store aren’t the best for you. I believe your own, cheaper homemade granola is going to be way better than anything you can buy.
But as with all nuts and dried fruits, you should enjoy this one in moderation. Even though it’s awesome and you will want to shovel it in, go easy on those carbs peeps. My husband had to politely take it away from me for safekeeping…but I really think he just wanted more for himself!
So go make this pumpkin-spiced granola and enjoy…meanwhile, I’m going to go hug a tree. :)
- 1 cup pumpkin seeds
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1 cup sunflower seeds
- 1 cup crumbled plantain chips (or substitute with dried fruit and/or shredded coconut)
- 1 cup unsweetened shredded coconut
- 1/2 cup dried cranberries
- 1/3 cup coconut oil
- 1/4 cup raw honey
- 2 Tbsp pure maple syrup
- 1 Tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
- Preheat oven to 300º F
- In a large bowl, add all the dry ingredients: nuts, seeds, plantain chips, cranberries, shredded coconut, pumpkin pie spice and salt
- Line a large baking sheet or pan with parchment paper (a 10" X 15" pan seemed to be the perfect size)
- In a small sauce pan on low heat, add the coconut oil, honey, maple syrup and vanilla and stir just until melted and warm
- Pour the mixture over all the dry ingredients in the large bowl and mix well. I just used my hands
- Spread the sticky granola across the parchment-lined pan to form an even layer
- Bake about 25 minutes. You just want a nice golden-brown color on top. Don't overdo it, the granola will burn on the bottom – remove the pan sooner rather than later! (Cooking times and temperatures will vary – check granola often toward the end of the cooking time)
- Remove from oven and let cool completely
- Break apart in clumps and seal in an airtight container
I have made this twice already since finding this recipe. Everyone loves it and I’ve found that a small portion with some nice cold almond or coconut milk can be eaten like cereal. I really was not a big cereal eater, but sometimes I miss a little something sweet for breakfast or snack and I’ve found that this hits the spot! It’s delicious! I love your site, thank you for taking the time to posts these great, easy recipes!
Pauline, that is funny! I do the same thing! Now you have me craving it…And I have a new one coming that will be awesome as well! :)
Hi there. I want to make this recipe for my people. How much does 1 recipe yield?
Gretchen, It makes a lot. About 6 cups.
How long will this last me? Super excited, don’t want to waste any!
It lasts at least a week. I have even frozen it before and it’s great!
Hi, Trina. I’m fairly new to the Paleo lifestyle, and I was thrilled to find this recipe. I just took it out of the oven, and the house smells wonderful!
Hi Cindy! Welcome. :) I hope you enjoyed our recipe and find a few more to try as well!
Hi there Trina! Looks delicious, I make Paleo cookies in a similar way, I’ll have to give this a go, thanks for the recipe!
Hi Mark, hope you like it! Mu hubby finished off our last batch before I could even try it over ice cream! Guess I’ll just have to make more! :)
That looks delicious! I am on a huge pumpkin seed kick right now, too. Pumpkin butter is one of my new favourites.
You and me both! I am a anything pumpkin freak. I know it’s kinda a joke with people saying pumpkin is over rated, but I’m not in that camp! You will love this recipe. :)