Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
Pumpkin spice makes everything nice. If pumpkin spice coffee offends you, but you still want a subtly festive fall snack, you have to try this Paleo Pumpkin Spice Granola. This simple grain-free mix is loaded with cashews, coconut, cranberries, and pumpkin and sunflower seeds, all mixed up in a not too sweet maple pumpkin spiced puree. Eat it alongside a handful of blueberries, on top of yogurt, or pour some milk on top for an homage to the cereal days of old.
If you’re like me and love pumpkin spice everything, pair this with my recipe for Pumpkin Spice Coffee! It’s better than the mermaid coffee chain for so many reasons 😉
The key to getting crunchy clusters in paleo granola is to spread it in a thin layer as it cooks and then let it cool completely before breaking it apart. Once it’s cooled add dried cranberries, or your dried fruit of choice. Dried apples or currents would also be delightful in this mix.
The bulk of this paleo pumpkin spice granola comes from cashews. I like them because they are naturally sweet and pair well with pumpkin. Pecans would also work well.
Once your granola is completely cooled, break it up into chunks and store in an airtight container for up to one week (if it lasts that long). Serve it on top of yogurt, mixed with kefir or alongside a handful of fresh berries.
Nuts and dried fruit (and even pumpkin!) can get expensive, so we source our organic ingredients from Thrive Market. This online marketplace is like Trader Joes meets Costco, bringing high quality ingredients for lower prices. Click here to get 25% off your first order with Thrive!
In a large bowl, whisk together melted coconut oil, maple syrup, pumpkin and spices.
Fold in the remaining ingredients, stirring well to ensure everything is evenly coated.
Preheat oven to 325° and line a rimmed baking sheet with parchment paper.
Turn out the contents of the bowl onto the rimmed baking sheet, spreading into an even, thin layer.
Bake for 30 minutes flipping halfway through, until the granola just starts to brown. Turn off the oven, crack the door, and let granola continue to cook for an additional 30 minutes.
Remove from oven, sprinkle cranberries on top and let granola cool entirely. Once cool, break it up and transfer to an airtight container. Allowing it to cool entirely is what makes it crunchy and delicious.