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Preheat oven to 250 degrees.
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In a large bowl add your coconut, nuts and seeds.
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In a separate bowl, add your pumpkin puree, Swerve sweetener, coconut oil, vanilla and cinnamon.
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Mix well.
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Add pumpkin mixture to nuts and seeds and mix well to coat everything.
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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.
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Bake for 2 hours, checking every once in awhile to see when it's done.
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Granola should have no moisture to it.
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Let cool and store in an airtight container.
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Can be used as a breakfast cereal, a topping for yogurt or just snack on it as is.
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*Note* I used 1 ¼ cup almonds, 1 ¼ cup pecans, ½ cup walnuts, ¼ cup sunflower seeds, ¼ cup pumpkin seeds)