If you’re like me and are a little hazy on what exactly “paleo” means in regards to food, don’t worry! In this case, paleo pumpkin granola means NO OATS, or any grains for that matter. Yes, this paleo pumpkin granola is made purely from nuts, seeds, and coconut flakes. And let me tell you, I don’t miss the oats one bit!
The method for this paleo pumpkin granola is the same as regular granola. You pour your liquids over your dry ingredients, then slow roast the whole batch until golden brown. Sounds easy right? It is.
I used my food processor to break up the walnuts and almonds into small, coarse pieces, but if you’ve had a rough day, may I recommend rolling pin therapy: 1 gallon size zip lock containing nuts + you wielding a rolling pin or heavy weight. This technique works best with a towel to protect your countertop.
I used walnuts and almonds for this paleo pumpkin granola, because that’s what I had in my fridge. I encourage you to do the same and use what you have! Just make sure you have about 2 cups of nuts, and you’ll be good to go.
Paleo Pumpkin Granola
Yields about 5 cups
1 c. almonds
1 c. walnuts
3 c. coconut flakes
1/4 c. pumpkin seeds
1/4 c. sunflower seeds
1/4 c. flax seeds
1/4 c. chia seeds
2 T. coconut oil
1/3 c. honey or maple syrup
1/2 t. vanilla
1/2 t. cinnamon
1/2 t. pumpkin pie spice
Pinch of salt
4 dates- pitted and diced
4 dried apricots- diced
1. Begin by preheating the oven to 300 degrees. Pulse the nuts in your food processor until they are broken up. I like having some bigger chunks for texture. If you don’t own a processor, pour all the nuts into a gallon zip lock bag and give the nuts a few good whacks with a rolling pin.
2. In a medium bowl, mix together the ground up nuts, seeds, and spices.
3. Heat the honey and oil in a small sauce pan until warm, then add in the vanilla and pour over the dry ingredients. Give everything a good stir then spread evenly on a parchment paper-lined baking tray.
4. Bake for about 45 minutes, stirring every 15 minutes or so. Watch the granola like a hawk the last fifteen minutes, as every oven varies.
5. Once the golden, crispy granola is out of the oven, sprinkle on the dried fruit. Store the cooled granola in an airtight container at roomer temperature. Enjoy with fresh fruit, milk, yogurt, or as is!
