I love fall.
I know my blog’s behind – I’ve still got a Summer 2012 (bucket list) page – but the chilly weather and the changing leafs leaf no question: fall’s here!
Besides busting out scarves and boots, I’m also busting out the festive eats. Rather than sugar myself up with pumpkin spice sauce from Starbucks (seriously, I used to get 4 good old pumps in my coffee at least once a day!) or whip up pumpkin bread, I got ambitious in the kitchen and whipped up a batch of paleo pumpkin granola this afternoon.
I credit Sarah for recommending the recipe from PaleOMG that served as my inspiration, which means I will also blame her if I look like a pumpkin after I eat it all. Besides drooling talking about this stuff today, we bonded over our mutual girl crush decided that we’d get along with Juli. If you haven’t gone to her blog, do it now but be ready to leave hungry.
Anyways, inspired I was so I busted out my apron and made like Martha…
Paleo Pumpkin Granola
Ingredients:
1/3 cup coconut oil, melted
½ cup canned pumpkin
1/3 cup maple syrup
1 tsp. vanilla
½ cup chopped pecans
½ cup slivered almonds
½ cup shredded coconut (unsweetened)
1 tbsp. of flaxseeds
¼ cup raisins
10 chopped dates
pinch each of nutmeg, salt, and cinnamon
Directions:
Preheat oven to 325 degrees.
Combine wet ingredients in a large bowl, mixing to blend. Set aside.
Combine nuts, seeds, and dried fruit in a bowl. Add to wet ingredients.
Add spices.
Stir til moistened.
Spread on a baking sheet lined with a layer of parchment paper.
Bake for ~40 minutes or ‘til just starting to brown, turning once or twice to ensure even cooking.
Let cool/harden on sheet before devouring placing in an air-tight container.
Thoughts while consuming copious quantities taste-testing:
- I am such a good cook.
- Sarah better fund my new wardrobe in a size up.
- Toasted pecans might have addictive qualities similar to those of heroin.
- My apartment smells like heaven.
- Juli is a genius.
- I look hot in my apron.
- I need to make granola more often.
Basically, the recipe was awesome. I made some switches—left out some cloves, added in some flaxseeds and raisins—and I’m happy with the turnout. I think I’d like it a little crunchier if I make another batch.
Since I’m just festive out my butt, I tossed the granola on top of an apple this evening. Deeeeelish!
If you make this, I recommend teasing your friends with it on instagram. Or tossing it over an apple–can you say festive flavours for fall? (You can, but maybe you shouldn’t). It’s breakfast. It’s a snack. It’s a dessert. It’s whatever you want.
Have you ever made a paleo/grain-free/gluten-free granola recipe? Was it crunchy?
What’s your favourite way to use pumpkin?
That recipe looks awesome! As for giving up grains..it’s funny but just over the last year about half of my distance running squad have started giving them up. And it has been working! I took a while to transition them out but feel so good! And like you don’t miss bread or anything else apart from cereal. So thanks for the recipe
Ah – it’s interesting to hear from someone who has continued with endurance stuff, Eryn! I find myself gravitating towards more crossfit and this goes along with it perfectly. Not that it’s low carb…but still! I just like crunchy. More to come…I feel some gingerbread granola coming on for the holidays
!
Yeah I think that’s whats so great about a more paleo lifestyle is that you can choose your carb level to suit your exercise needs and activity goals.. I eat a lot more fruit/ sweet potato/ squash than most people, but hey it works! Also gingerbread granola…post that shit when it’s done pretty please!