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Pumpkin Date Granola



1 cup Brazil nuts

1 cup raw pumpkin seeds

.5 cup raw sunflower seeds

.5 cup unsweetened coconut flakes

1 cup rolled oats

1 cup quinoa flakes

.5 cup chia seeds

1 Tbs lucuma powder

2 Tbs cinnamon

1 Tbs groud ginger

1 Tbs nutmeg

1 Tbs allspice

.5 Tbs salt

1 cup melted coconut oil

.5 cup canned pumpkin

.5 cup coconut palm sugar

.25 cup maple syrup

1 Tbs vanilla

1 cup chopped dates



Combine Brazil nutes, pumpkin and sunflower seeds, and coconut in a food processor and pulse until chopped into desired size.  Combine with the remainder of the dry ingredients (oats, quinoa flakes, chia, lucuma, cinnamon, ginger, nutmeg, allspice, and salt) in a large bowl.  Melt coconut oil and combine with pumpkin, palm sugar, maple syrup and vanilla.  Stir the oil mixture into the dry mixture and combine thoroughly.  Add chopped dates and combine.  Spread on dehydrator trays and dehydrate at 115 overnight or until crispy, OR spread on oven trays and dry at oven's lowest temperature until crispy.


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