Pumpkin Spice Granola

It’s officially the first day of fall, so here’s a recipe to help welcome sweater-weather with open arms. This seasonal granola is also another fabulous use for pumpkin puree! Enjoy as a snack, in a bowl of coconut yoghurt, or sprinkled on ice cream.

INGREDIENTS

• 1 Cup Cashews

• 1 Cup Pumpkin Seeds

• 1 Cup Sunflower Seeds

• 1 Cup Flax Seeds

• 1 Cup Desiccated Coconut

• 0.25 Cup Pumpkin Puree

• 1 tbsp Maple Syrup

• 1 tbsp Coconut Oil

• 1 tsp Cinnamon

• 1 tsp Cardamom

• 1 tsp Vanilla Extract

INSTRUCTIONS

1. Preheat the oven to 135ºC (275ºF).

2. Melt the coconut oil and mix with the pumpkin puree and maple syrup.

3. Combine all remaining ingredients in a large bowl.

4. Spread out on an oven tray and roast in the oven for 20 minutes.

5. Stir and roast for another 20 minutes.

6. Allow to cool before transferring to a mason jar for storing.