**Oh, this recipe is fantastic - and our special thanks to Birmingham Post-Herald Editor Hanson Watkins for sharing!
If you still have pecans left over from the Glenwood pecan sales that happen at Christmas, this is a wonderful way to use those up.
This granola is really delicious – sweet, nutty, crunchy. It has the added value of being high in protein and iron plus you get a serving of surreptitious vegetable (thank you pumpkin). Since it is high protein and lower in carbs, it helps keep blood sugar stable.
Serve on top of vanilla or fruit Greek yogurt or in a bowl topped with the milk of your choice. Almond milk goes well with this granola. This is a very filling mixture, so a little goes a long way.
- 2 cups Pecans (chopped or halves)
- 1 cup Pumpkin Seeds, Raw
- ½ cup Unsalted Sunflower Seeds
- 2/3 cups Canned Pumpkin Puree
- ½ cup Unsweet Applesauce (the little lunch sized container works here)
- 1.5 TB Pumpkin Pie Spice
- 1 TB blackstrap molasses
- ¼ cup Maple Syrup*
Preheat oven to 250 degrees.
Line two cookie sheets with parchment or oil two cookie sheets. Parchment works best plus is easy to clean up.
Mix together pumpkin, apple sauce, pumpkin pie spice, sweetener and molasses until well combined. Add nuts and seeds.
Spread the mixture onto cookie sheets. It will be clumpy, but avoid big chunks as they will not dry as well.
Bake for 15-20 minutes, stir and bake for another 15- 20 minutes.
Cool, break into pieces and store in a ziplock bag in the freezer. This mixture can last 4-6 months in the freezer, but it tends to be eaten much quicker. No need to defrost before eating as it will defrost well enough to eat in the time it takes to get it to the table.
Makes 12 – 1/2 cup servings
*Can use Swerve or Splenda to make this a low carb recipe. Doing so reduces the calories to 227 per serving and 4 net carbs.
This recipe is grain free and Paleo friendly as written.