- 1/2 cup pumpkin puree from the can
- 1/2 cup maple syrup
- 2 Tablespoons avocado oil
- 1 Tablespoon vanilla extract
- 1 Teaspoon ground ginger
- 1 Teaspoon Vietnamese cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/8 Teaspoon ground cloves
- 1/2 Teaspoon sea salt
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup raw pumpkin seeds
- 2 cups big coconut flakes
- Preheat the oven to 200ºF.
- Combine all the wet ingredients together being sure to thoroughly mix in the spices. It’s really important to mix the spices in with the wet ingredients for an even coating, otherwise they for pockets of spice in the nuts.
- Mix the dry ingredients into the wet ingredient mixture.
- Spread the granola evenly over a parchment lined baking sheet.
- Bake the granola for 2-2 1/2 hours, stirring twice during the baking process.
- When the granola almost completely dry, turn off the oven. Leave the granola in the oven with the door shut until the oven cools down, 1-2 hours. This step really helps to make sure the granola is fully dry and crispy.
- Serve as desired and store in an airtight container.
- We love this with almond milk as a cereal, or by the handful as a trail snack!
It’s important to keep the oven temperature at 200ºF. I tried this at 250ºF and the nuts became over toasted before the granola was fully dry.
If you find a few moist pockets in your granola, or if you live in a humid area, you can re-dry your granola by placing it on a lined baking sheet and putting it back into a preheated oven (200ºF). Once you place the granola in the preheated oven, immediately turn the oven off and let the granola cool down with the oven – the granola always comes out perfectly crisp again.