1cupfinely shredded coconut or coconut flakes (sulfite-free)
1cuppumpkin seeds(green pepitas)
1cupwalnuts or pecans
2teaspoonspumpkin pie spice
½teaspoon fine sea salt
½cup maple syrup
Line a large baking sheet with parchment paper or use a silicone liner.
Preheat oven to 225°F.
This step is optional, however, this is how I like it and I think it helps the texture. Add the 1 C walnuts and 1 C pumpkin seeds to a high speed blender. Pulse 5 or 6 times to roughly chop.
In a large bowl, add all dry ingredients (rolled oats, 1finely shredded coconut, pumpkin seeds, walnuts, pumpkin pie spice, sea salt). Stir thoroughly.
Drizzle in the maple syrup while continuing to stir. Work the maple syrup into the dry ingredients by pressing the spoon into the mixture. Do this until the mixture is less crumbly.
Bake for 45 minutes. Remove from oven and let cool completely. I let it sit out for an hour or two.
After the granola is completely cooled, use a spoon to break the granola up into pieces. Store in a glass container or jar in the fridge for up to one month. This can be stored on the counter in a sealed container for up to one week.
This recipe is adapted from Detoxinista’s Healthy Granola recipe.