Pumpkin Spice Paleo Granola

September 30, 2013



I spent a good part of this weekend in Palm Springs, California soaking up just a little bit more sun at the ACE hotel before the fall really starts to set in here. It’s still warm in Oklahoma but the high temperatures of the day are steadily getting a little lower and evenings out require a light sweater. The promise of autumn in the air has me prematurely craving carrot soup, roasted root veggies, and pumpkin everything of course.

So yesterday, a particularly laid-back Sunday, I was browsing my Instagram feed and came across this snap of chai spiced grain-free granola Liz was making. Her readers were asking for a recipe (I was secretly hoping for one too) and she was pretty much all but “It’s granola! Just throw together some nuts, seeds, coconut, and a lil’ bit of spice – then roast until browned.” And she’s right. It isn’t rocket science. But here’s where I confess that I have never made my own granola. So I decided to give it a shot and spell it out for those of you who have never made it yourself either.

Pumpkin Spice Paleo Granola 
Okay, so for real. You really don’t need a recipe to make granola. I didn’t really measure out these ingredients – so I’m making an educated guess here. Adjust accordingly based on things you like and don’t like. 

1 cup coconut flakes
1 cup sesame seeds
1 cup pumpkin seeds
1 cup sliced almonds
1 cup chopped walnuts
1 cup raisins
1/2 cup goji berries
1-2 tbs. pumpkin spice
1-2 tbs. cinnamon
1 tsp. salt
olive oil

Preheat your oven to 350F. Line a large cookie pan with parchment paper. In a large bowl mix together the coconut, sesame seeds, pumpkin seeds, and nuts (leave the raisins and berries out). Sprinkle in the pumpkin and cinnamon spices and drizzle with olive oil (probably 2 tbs.). Then shake for a good 30 seconds. Then with a wooden spoon – just to make sure all the spices and oil are distributed evenly. Spread the mixture evenly across the cookie pan and roast until browned – maybe 20 minutes. But keep your eyes on your granola every few minutes – it would be pretty devastating to burn.

Once the granola is browned remove from the oven. Take an even larger piece of parchment paper and line your countertop with it. Transfer the granola from the hot pan to the cool counter and spread the mixture out as thin as possible to let cool. Once cool toss in the bowl and mix in the raisins and goji berries (dried cranberries would be great here too). I’m storing ours in a large glass container and will be eating on it all week.

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