Pumpkin granola

 I keep this granola in my freezer so that I can always have it when I want it (a lot). Feel free to use any of the sweeteners listed, all of them work great! This recipe is paleo and vegan friendly! (if you don't use honey as a sweetener).

Recipe: 

• ½ cup pumpkin seeds
• ½ cup almonds
• 1/2 cup oats (use gf if necessary)
• ½ cup chopped pecans
• 1/2 cup chopped dates
• ½ cup pumpkin puree
• ⅓ cup coconut oil
• ⅓ cup maple syrup/honey/brown rice syrup/WHATEVER YOU WANT
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1 tsp pumpkin pie spice 

NOTE: I highly recommend tasting this as you go, some people like it sweeter than others! Add more maple syrup if you want it sweeter, and more spices if you want it to to be more flavorful.

Method:

Preheat oven to 350 degrees.

First mix together the wet ingredients: pumpkin puree, coconut oil, maple syrup, vanilla extract and spices. Mix very well.

Then add everything else: almonds, pecans, dates, and seeds. Mix well. 

Put parchment paper on a baking sheet and evenly spread out your granola onto the pan. 

Cook for about 35 minutes, flipping it around every so often so that it doesn't burn. When you take it out after 35 minutes, it won't be crispy yet, but don't overcook it!

Let it completely cool, this is when it'll get crispy. Once it's cool, store it in the fridge or freezer in an airtight container. 

Or just eat it all at once like I did. 

Meg