If you love cinnamon, ginger, and nutmeg, you must try this granola. The seeds, nuts and coconut add a good dose of healthy fat and protein. Pair that with the sweetness of the cranberries and it's a delightful breakfast or afternoon snack.
Makes 6 cups
L I S T of I N G R E D I E N T S
1 cup raw almonds, chopped
1 cup unsweetened, shredded coconut
1/3 cup raw pumpkin seeds
2 tbsp coconut flour
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp sea salt
½ cup canned pumpkin puree
¼ cup maple syrup
2 tbsp coconut oil, melted
½ cup dried cranberries
the M E T H O D
1. Preheat the oven to 325oF. Line a large rimmed baking sheet with parchment paper. Set aside.
2. In a large bowl combine the pecans, almonds, coconut, pumpkin seeds, coconut flour, spices and salt.
3. In a separate bowl, whisk together the pumpkin, maple syrup and oil. Pour the wet ingredients over the nut mixture and stir to combine. Spread the mixture in a single layer on the prepared baking sheet. Bake for 30 minutes, stirring once halfway through. Remove from the oven, stir in the cranberries, and allow to cool completely on the baking sheet. Store in an airtight container.
Recipe courtesy of cleaneating.com