Paleo Pumpkin Cranberry Granola
Ingredients
The nuts and seeds
-
1
cup
almonds
-
1
cup
macadamia nuts
-
1
cup
pumpkin seeds
The mixture
-
1
cup
roasted pumpkin or canned pumpkin puree
-
2-4
tablespoons
honey or maple syrup
-
1
tablespoon
ground cinnamon
-
¼
teaspoon
celtic sea salt
-
½
cup
dried cranberries, juice sweetened
Instructions
- Soak the nuts and seeds in water overnight.
- Drain and rinse the nuts and seeds, discarding the soaking water.
- Pulse the nuts and seeds in a food processor until coarsely chopped.
- Briefly pulse in the pumpkin puree, honey, cinnamon, and salt.
- Spread the mixture onto 2 baking sheets.
- Bake at 170°F for 10 hours, then leave in the oven with the temperature off but the light on until crispy.
- Remove from the oven and stir in the dried cranberries.
- Serve with almond milk.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
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