Many of you enjoyed the Low-Carb Pumpkin Bread a few weeks ago, and we thought we’d cook up another pumpkin treat before the season passes. For a special breakfast or an afternoon indulgence, this grain-free granola is full on taste and relatively low in carbs (10 grams per serving).
For those who miss the crunchiness of morning cereal or otherwise crave a lot of texture, this recipe is for you. Nuts and seeds are soaked overnight to reduce anti-nutrients. Coconut flakes add rich flavor (and healthy fats), and dates or golden raisins add just enough sweetness to this fall favorite.
Time in Kitchen: 30 minutes (plus 45 minutes cook time and 13 hours of overnight soaking)
½ cup flaxseeds
1 cup pumpkin seeds
1 cup walnuts, chopped
2 cups almonds, chopped
1 cup golden raisins or 1 cup pitted dates
¼ cup coconut oil, melted
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
¼ teaspoon allspice
½ teaspoon sea salt
1 cup unsweetened, shredded coconut
(To switch up the flavors, try: citrus zest (lemon or orange), other spices such as cardamom or cloves, pure vanilla extract, or cocoa powder.)
Place nuts and seeds in a large bowl, cover with water, and soak overnight. Place raisins or dates in a separate bowl, cover with 1 cup water, and soak overnight.
(The next day) In a strainer, drain and rinse nuts and seeds and discard soaking water.
Place raisins or dates, along with their soaking water, in a food processor and puree until smooth. Add nuts and seeds to raisin or date puree in food processor and pulse until they resemble the consistency of granola. Briefly pulse in coconut oil, vanilla, spices, and salt to incorporate.
Transfer mixture onto two large baking sheets Bake for 45 minutes in oven at 250°F.
Top with shredded coconut, and mix well to combine. Cool completely then store in airtight container for 7–10 days.