Grain-free Pumpkin Spice Granola

A couple years ago I became addicted to the granola that occasionally came on my food co-op's truck. Everyone in my house loved it, which meant a $10 bag was gone pretty quickly and there was typically a long wait for the next batch delivered.

I found this recipe I adapted & it's been great for breakfast, snacks, and to give as a gift.

The problem? Sometimes when I made it, I'd stand over the cooled pan of granola, eat a whole bunch and get an oatmeal gut ache. So when I saw this Grain-free pumpkin spice granola from my Oh She Glows app, I tried it. Total success. Can't believe how much it tastes just like the tried and true oat variety.

Granola is basically just a mixture of oats and nuts (and maybe seeds and dried fruit!) and seasonings, covered in wet sticky stuff and baked.
This recipe is really no different.

Below is my simplified adaptation of the original recipe. 

Who says pumpkin spice can't be enjoyed all year??!

Delicious Grain-free Pumpkin Spiced Granola

1 1/2 cups pecans
1 1/4 cups whole almonds

Optional mix-ins (all are wonderful!)
2/3 cup dried cranberries, blueberries, raisins or other dried fruit
1/2 cup unsweetened shredded coconut (this is especially group from the bulk food bin)
1/3 cup roasted pumpkin seeds, AKA pepita seeds (these are fantastic on salads too!)
1/4 cup sunflower seeds (we have an abundance of these because my husband grows them!)

Seasonings for pumpkin spice:
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp allspice
1/4 tsp pink Himalayan or sea salt/Redmond's Real salt (preferred salts)
OR you can try to cheat with 3-4 tsp of pumpkin spice and a pinch of salt. No guarantees.

Wet ingredients (this is the magic that glues it into delicious clusters!):
1/2 cup pure maple syrup
1/4 cup coconut oil, melted
2 tsp vanilla extract (I also ADORE) almond extract

Directions:

1. Preheat the oven to 275 degrees Fahrenheit and line the baking sheet with parchment for easy cleanup.

2. Dump almonds into food processor and pulse for about 5-10 pulses until almonds chopped. Don't worry about the almond powder.

3. Dump the pecans into the food processor and pulse again 5 times or until chopped (Pecans go second because they are softer. You can always dump the almonds into a large bowl before chopping the pecans).

4. Dump both almonds and pecans into a large bowl, powder and all.

5. Add other dry ingredient add-ins you desire: cranberries, coconut, seeds, and seasonings.

6. Mix in the wet ingredients until everything is moistened. I usually warm the coconut oil on the stove, add the syrup and put the extract in last since it is made from alcohol. If for some reason there is not enough wet to cover the dry, make a little more of the coconut oil/syrup mixture. Skimping simply means that you won't have as many of the lovely little clusters we love from granola.

7. Spread granola onto a baking sheet covered in parchment (foil could work in a pinch!).

8. Bake the granola for 20 minutes before rotating the pan to get an "even" bake for another 14-18 minutes. It does not always LOOK done or brown when it is done. It is better to take it out when the directions say than to overcook it.

9. Granola will be soft until cooled. After cooled, the granola can be broken into clusters and stored. A glass jar in the cupboard or in a freezer bag in the fridge or freezer will preserve it for a long time.

Enjoy!!

XO,

Christa