This Paleo Pumpkin Granola is gluten free and very easily customizable. I feed my kids granola a lot and was starting to miss is since I try to stay away from eating grains regularly so I decided to make some gluten free granola for myself and of course is fall right now so why not add some pumpkin right??
Paleo Pumpkin Granola
Prep time:
Cook time:
Total time:
Serves: 3 quarts
Ingredients
- 1 cup almonds
- 1 cup pecans
- 2 cups cashews
- ½ cup pumpkin seeds
- 1 cup raisins
- 1 cup unsweetened shredded coconut
- 2 tbsp pumpkin puree
- ⅓ - ½ cup honey
- 1½ tsp apple pie spice
- ½ tsp salt
- 1 egg white
- 2 tbsp water
- 3 tbsp coconut oil
- 1 tsp vanilla (optional)
Instructions
- : Put almonds, cashew and pecans in a food processor or blender and pulse, you don't want it all to be a fine powder you want some chunks in there.
- : In a bowl add the egg white and water and beat well, add melted coconut oil, vanilla, honey, pumpkin puree and the spices and mix well.
- : Add in the processes nuts, seeds, raisins and coconut and mix well.
- : Bake at 300* for 30 minutes mixing every 10 minutes
- : Let cool and don't mix it for at least 10 minutes while it hardens
I just made this, and it is good. Like DANGEROUSLY good! 🙂 What would you consider a serving size for this? And how long would you guess you could store it in an air tight container?
Should this be stored in the pantry or refrigerator. And about how long will it keep.