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This cinnamon pumpkin granola is both gluten free and Paleo. A delicious, healthy snack, topping or breakfast cereal.

Cinnamon Pumpkin Granola (gluten free, Paleo)

This cinnamon pumpkin granola is both gluten free and Paleo. A delicious, healthy snack, topping or breakfast cereal.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 4 cups nuts & seeds I used almonds, pecans, walnuts, pumpkin seeds, sunflower seeds*
  • 1 cup coconut flakes unsweetened
  • 1 15oz can pumpkin puree just pumpkin
  • ¼ cup coconut oil melted
  • ¼ cup Swerve sweetener can use coconut sugar if Paleo
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup dried fruit optional

Instructions

  1. Preheat oven to 250 degrees.
  2. In a large bowl add your coconut, nuts and seeds.
  3. In a separate bowl, add your pumpkin puree, Swerve sweetener, coconut oil, vanilla and cinnamon.
  4. Mix well.
  5. Add pumpkin mixture to nuts and seeds and mix well to coat everything.
  6. Spread nut mixture on a parchment lined cookie sheet. Make sure to spread evenly as best you can. You can use 2 cookie trays if you need to.
  7. Bake for 2 hours, checking every once in awhile to see when it's done.
  8. Granola should have no moisture to it.
  9. Let cool and store in an airtight container.
  10. Can be used as a breakfast cereal, a topping for yogurt or just snack on it as is.
  11. *Note* I used 1 ¼ cup almonds, 1 ¼ cup pecans, ½ cup walnuts, ¼ cup sunflower seeds, ¼ cup pumpkin seeds)