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Grain Free Sticky Pumpkin Seed Granola {grain-free granola}
A sticky, hearty granola perfect for cold mornings or hungry afternoons on the trail. Written as-is, this recipe is Paleo-friendly and grain-free, with only natural sweeteners. If desired, add gluten-free oats for a less sticky option.
Ingredients
- 3 tablespoons salted butter
- 1/4 cup maple syrup
- 2 tablespoons blackstrap molasses
- 1 tablespoon apple juice
- 1/2 teaspoon vanilla extract
- ¼ cup chopped hazelnuts
- ¼ cup chopped pistachios
- 1 cup raw pecans
- ¼ cup pumpkin seeds
- ½ cup dried cranberries unsweetened
- ¼ cup dates chopped
- 2 tablespoons canned pureed pumpkin
- 1 tablespoon pumpkin pie spice
- *Optional: 1 cup quick-cook oats uncooked
Directions
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Preheat oven to 200 degrees.
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In a small saucepan, melt butter, then stir in maple syrup, molasses, apple juice, vanilla, pumpkin, and pumpkin pie spice.
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Stir with a whisk until ingredients come together and are warmed through.
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In a large mixing bowl, combine remaining ingredients and toss to combine.
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*We make a grain-free “sticky” granola with an almost toffee-like texture; if you prefer a more traditional granola, add oats to your mixture.
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Pour mixture onto a parchment lined rimmed baking sheet, and bake at 200 degrees for 3-4 hours, or until dry.
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Allow to cool - mixture will crisp as it cools.
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Crumble into bite-size pieces and eat as a snack or serve with milk.
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Store in a sealed, covered container up to one month.