Pardon my lack of blogging, this is our first week in the suburbs with my in-laws while our house is being renovated. Mornings go like this: four bleary eyed adults grasping for coffee, a toddler ecstatic to be awake, trying to manoeuvre around and find something (paleo) acceptable to eat, find banana and nut butter, toddler steals it for himself, mommy doesn't eat. Cranky mom, cranky toddler. All around bad. This had to stop after the first few days so using all the nuts and seeds I could gather (at the supermarket) I made pumpkin granola. The real surprise is my toddler loves this oat-free granola with unsweetened almond coconut milk and so do I.
paleo pumpkin granola
1/2 cup coconut oil, melted
3/4 cup pumpkin puree
2 tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 tsp ginger
2 tbsp vanilla
1 tsp kosher salt
2/3 cup sliced almonds
1/4 cup chia
1/2 cup hemp seeds (hemp hearts)
3/4 cup unsweetened shredded coconut
1.5 cups pecans, rough chopped
2/3 cup pumpkin seeds (pepitas)
Preheat oven to 350F. Prepare baking sheet with parchment paper and using a paper towel or pastry brush, cover the parchment in a thin coat of coconut oil.
In a bowl, whisk together coconut oil, pumpkin puree, cinnamon, nutmeg, cloves, allspice, ginger, vanilla and salt. In a separate bowl, combine dry ingredients. Pour pumpkin mixture into dry ingredients, mix well, making sure all of the dry ingredients are evenly coated with pumpkin. Pour granola onto prepared baking sheet, creating an even layer of granola.
Bake for about 30-40 minutes, at half-way point give the granola a little poke, breaking it up with a spoon. The granola will be a bit moist when removed from the oven, leave on pan to cool completely before putting in an airtight container. This granola tastes better the next day after the flavours have had time to develop.
Serve with coconut milk, almond milk or which ever dairy or non-dairy you like to enjoy!
tag #frompastatopaleo on Instagram to show me your finished dishes!