I still cannot bring myself to cut open my perfect fall pumpkin. But I wanted to share a pumpkin recipe this week, so I caved in and bought my first can of pumpkin puree of the season. Thankfully, this granola is oh so worth it!
I do not even remember the last time I bought a box of cereal. I have gotten so used to making my own, usually muesli, oatmeal, or granola. My fridge has a designated space for my designated cereal jar, and some recipes have thankfully lasted me a few weeks for quick morning meals in between traveling. This recipe will definitely not make it through next week. It is full of spicy, crunchy, seedy goodness. With just a touch of sweetness. I love to eat it straight up, with banana slices and a bit of almond milk. You could also sprinkle a tablespoon on top of a Sweet Potato Spice Smoothie bowl. Give a little crunch to a salad. Or sneak a handful straight from the jar.
Pumpkin Hazelnut Granola
- 1 1/2 c rolled oats
- 1/2 c sunflower seeds
- 1/2 c chopped hazelnuts
- 1/2 c shelled pumpkin seeds
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 3 T agave nectar
- 3 T coconut oil
- 1/2 c pumpkin puree
- 1/2 c goji berries
- 1/4 c cacao nibs (optional)
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- Combine oats, seeds, nuts, spices, and salt in a large mixing bowl.
- Combine agave, oil, and pumpkin in a separate bowl. Mix well and add to oat mixture. Stir until everything is coated.
- Bake for 30-45 minutes or until golden brown.
- Stir in goji berries and cacao nibs. Store in an airtight container in the refrigerator for up to a week.
Per serving (1/2 c): 413 kcal, 36 g carbs, 27 g fat, 11 g protein, 130 mg sodium, 12 g sugar