Pecan Pumpkin Granola
This pecan pumpkin granola is paleo and keto approved. It is easy to make and perfect for Fall.
Ingredients
- 225 g cashews
- 225 g pecans
- 75 g pecan flour
- 25 g pumpkin flour
- 100 g hemp seeds
- 100 g sunflower seeds
- 100 g melted coconut oil
- 1 tbsp pumpkin spice
- 1/2 tsp salt
- 80 g sugar-free syrup (I used ChocZero)
Instructions
- Preheat oven to 325°F, and line baking pan with parchment paper.
- Add cashews, and pecans in a food processor and pulse a few times. You want to break them into small pieces, but not into a powder.
- In a microwave-safe bowl, melt coconut oil and set aside.
- In a large bowl, add all the dry ingredients and stir to combine. Stir in melted coconut oil and syrup. Stir until well combined.
- Bake for 10 minutes. Stir and bake for another 10-15 minutes.