Well, I decided to take on No Sweets November, so I’m having to find alternatives to satisfy my sweet tooth that isn’t a baked good, ice cream or candy. Yes, a personal trainer with a VERY sweet tooth. (My dentist loves me.).
I had a sample of pumpkin spice granola at Trader Joe’s this weekend, bought some, and couldn’t stop eating it. So, last night, I decided to make my own! I love making my own food because I KNOW WHAT’S GOING IN IT!.
So, for a fall sweeter treat that doesn’t have sugar – try this out!! I found the original recipe on The Minimalist Baker, but really adapted to make it my own. I took out any sugar that was in there and just used maple syrup only as the sweetener. Place your granola in a mason jar, and it will keep longer. It also makes a beautiful holiday gift! This morning I had it with vanilla coconut milk, but also goes great with Greek yogurt or just on it’s own!
- 3 cups rolled oats (gluten free for GF eaters)
1 cup almonds
3/4 cup pumpkin seeds
¼ tsp of sea salt
1-2 tsp pumpkin pie spice
1-2 tsp cinnamon
1/3 cup coconut oil
1/3 cup maple syrup (or sub agave or honey if not vegan)
1/3 cup pumpkin puree
1/2 cup dried cranberries
- Preheat oven to 350* F.
- Mix the oats, nuts, seeds, spices, and salt together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
- Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools. Add in 1/2 cup of dried cranberries.
- Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!