Nutty Pumpkin Spice Granola
- Total Time: 3 hours 36 mins
- Yield: 4 cups 1x
Description
Made using almonds, walnuts, cashews, and pumpkin seeds, this granola is grain free and totally unique.
Ingredients
- 1 1/2 cup (360 ml) raw cashew
- 1 1/2 cups (360 ml) raw walnuts
- 1/2 cup (120 ml) almonds
- 1/2 cup (120 ml) pumpkin seed
- 3/4 cup (180 ml) canned pumpkin
- 1/4 cup (60 ml) palm sugar
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) coconut oil
- 3 tbsp. (45 ml) raw local honey
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1-inch piece of fresh ginger, grated
- 1 tbsp. (15 ml) vanilla extract
Instructions
- Place 1 cup of the cashews and 1 cup of the walnut is a large bowl, pour 2 cups of filtered water over the nuts and let soak for 4-6 hours, or overnight.
- Drain and rinse, then place in a food processor. Pulse until finely ground, about two to three five second pulses. It should resemble a rough meal. Transfer into a large bowl.
- Preheat oven to 250 degrees Fahrenheit.
- Place pumpkin, sugar, maple syrup, honey, oil, salt, and spices on a small saucepan over very low heat. Stir until everything is blended together.
- Pour pumpkin spice mix over the ground nuts. Add the remaining cashews, walnuts, almonds, and pumpkin seeds. Mix until everything is evenly covered.
- Transfer onto a large baking sheet and evenly spread onto a thin layer. Bake, mixing the granola every 20-30 minutes, for three hours and a half hours.
- You want to make sure that the granola does not burn. Understand your oven’s temperature range and adjust as necessary. I recommend keeping an eye on how the granola is cooking every time you stir it around the baking sheet. My oven cooks certain parts faster than others, so I have to pay particular attention to it.
- Once the three hours have passed remove from the oven and let cool completely. Transfer to a tight sealed container. Should keep for 2 weeks.
- Serve over yogurt, ice cream, or with milk!
- Prep Time: 6 mins
- Cook Time: 3 hours 30 mins
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 390
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Frequently Asked Questions
Why does only part of the cashews and walnuts get soaked and ground?
The recipe soaks and pulses 1 cup each of cashews and walnuts into a rough meal that acts as a binder for the granola. The remaining ½ cup each of cashews and walnuts (plus the almonds and pumpkin seeds) are added whole, giving the finished granola a mix of textures — some crunchy clusters and some whole nuts.
Why bake at such a low temperature (250°F) for 3½ hours?
The instructions explain that the low temperature dries the granola slowly without burning it — and warn that oven temperatures vary, so you should watch it closely and adjust as needed each time you stir it every 20–30 minutes throughout the 3½-hour bake.
How long does this granola keep?
Once fully cooled, transfer to an airtight container. The instructions say it should keep for 2 weeks. 
