Nutty Pumpkin Spice Granola
- Total Time: 3 hours 36 mins
- Yield: 4 cups
Description
Made using almonds, walnuts, cashews, and pumpkin seeds, this granola is grain free and totally unique.
Ingredients
Units
- 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?
I soak and pulse 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) go in 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 low temperature dries the granola slowly without burning it. Oven temperatures vary, so 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. It should keep for 2 weeks.
