Winter Spiced Granola
I love having a big jar of granola on hand. Whether it be to throw over a smoothie or some yogurt, or to eat by the handful, nothing beats homemade granola.
This granola recipe is perfect for fall/winter. It is loaded with all the warm spices, slightly pumpkin-y (my personal favorite part) and full of protein and healthy fats from the nuts and seeds.
Some granola recipes that I have tried have totally flopped, they burn to easily, they don’t crisp up for me, or they don’t end up being as well-flavors as I have hoped them to be. This recipe is not that. It is easy to make, perfectly crisp, and full of flavor.
I 100% recommend toossing this over vanilla icecream as an easy dinner party dessert. You’re sure to wow your guests – even if the granola is a couple weeks old.
Give it a try and let me know what you think!
Gluten Free & Vegan | Serves 16 (1/2 cup servings)
1 cup raw walnuts
1/2 cup raw sliced almond
1/2 cup raw pepitas*
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp fine sea salt
1/3 cup coconut oil, melted
1/2 cup maple syrup
1/3 cup pumpkin puree
2 tsp vanilla
*Pepitas are simply a type of pumpkin seed that don’t need shelling. Trader Joes sells them, but if you can get your hands on a bag, feel free to sub regular pumpkin seeds or sunflower seeds. Or you can order them online. I like this brand.
**Be sure to spread the granola thin, if your baking sheets are too small, make two batches. The granola will not crisp-up if it is spread too thick on the baking sheets.
***I absolutely love these storage containers from Crate and Barrel. I received a whole bunch for wedding gifts and absolutely love them.