granola - Pumpkin Spice Granola 3 Ways

By tinathorn

It’s time. It’s time for pumpkin, scarves, boots, not sweating when you get in your car, and the best holidays. Before I jump into my ode-to-fall, let me set your mind at ease …

Ingredients

• 2/3 cup honey
• 3 Tbl extra virgin coconut oil
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/2 cup pumpkin puree {canned works great}
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1 tsp ground cinnamon
• 2 cups raw pumpkin seeds
• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup whole brown flax seeds
• 1 cup golden berries, roughly chopped
• 1/2 cup Enjoy Life or dark chocolate chips {optional if making the chocolate-dipped balls}

Details

Servings 1
Adapted from fedandfit.com

Preparation

Step 1

Preheat oven to 300 F and line a 9” x 13” metal cake pan with parchment paper.

In a small saucepan, whisk together and bring to a slight boil the honey, coconut oil, and vanilla. Remove from heat. Wisk in the pumpkin, ginger, cloves, and cinnamon.

In a large mixing bowl, stir the pumpkin seeds, shredded coconut, flax seeds, and chopped golden berries together.

Pour the liquid honey mixture over the dry ingredients and stir together. Pour the mixture into the parchment paper-lined metal pan and press down until you have an even thickness.

Bake at 300 F for 25 minutes. Remove from oven, let it cool completely, and then place in the refrigerator for one hour or overnight.

Bars: Cut into the bar or square shape you like and store in the refrigerator.

Granola Cereal: Using a fork or spoon, break up the granola mixture into small bite-sized pieces. Store in a jar and enjoy over almond milk.

Dark Chocolate-Dipped Balls: Grease your hands with coconut oil. Using the cooled and set granola, roll ~1 Tbl of the mixture in your hands to form a ball. Dip the balls in melted Enjoy Life or dark chocolate chips. Place on parchment paper and then the refrigerator to firm and store.

Make & Bake Time: 35 minutes

Set Time: 2-3 hours in the refrigerator