Food, Recipes

Vegan Snack Recipes: Paleo Pumpkin Apple Granola

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Paleo Vegan Pumpkin Apple Granola
At a recent visit to Whole Foods, I noticed a new product on the shelf it was a paleo granola. The paleo way of eating does not include grains so that leaves out the oats that are a large part of traditional granola. What you are left with is essentially nuts, seeds and dried fruit. How easy that is to just put together on your own? If you buy your ingredients at the bulk section of your store, you could make this for a fraction of the price of the packaged version. Plus, you’ll get the chance to be creative and play around with different flavors.

In honor of Fall and also hopping a bit on the pumpkin bandwagon, I created a pumpkin apple granola that will cater to both our vegan and paleo friends. Having the use of a dehydrator, I dried my own apples for this recipe. You can enjoy this tasty granola with some almond milk, sprinkled over coconut yogurt or just by the handful. I’m warning you now, this granola is quite addictive!

Paleo Pumpkin Apple Granola

By Kathryn Farrugia

Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 8 cups
Ingredients
  • 3 cups sliced almonds
  • 2 cups dried apples (homemade or store bought)
  • 1 cup walnuts
  • 1 cup pecans
  • 3/4 cup dates
  • 3/4 cup pumpkin puree
  • 1/2 cup water
  • 1/2 cup pepitas
  • 1/2 cup sunflower seeds
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
Directions

1. Preheat oven to 350* F.
2. Roughly chop the walnuts and pecans and place them into a bowl with the seeds and spices.
3. With a food processor or blender, puree the dates and water into a paste
4. Place the date paste, pumpkin, oil, vanilla and spices into smaller bowl and mix together.
5. Add the pumpkin mixture to the dry ingredients and mix well.
6. Spread onto a baking sheet lined with parchment paper and bake for 20 – 30 min, stirring once halfway through.
7. Take out and let cool at room temperature.
8. Add in the dried apples and enjoy!

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Photo: Kathryn Farrugia

Kathryn Farrugia

Kathryn Farrugia

Blogger at ZeNutrition
Kathryn is a vegan cook and nutrition consultant based in Los Angeles. She uses yoga in the park, runs by the beach and hikes through the mountains to connect and inspire creativity that she brings to her dishes. She is determined to make the world a healthier and happier place one meal at a time. Read more at ZENutrition or follow her on Twitter and Instagram.
Kathryn Farrugia

@zenutrition

Promoting health through a #plantbased diet, active lifestyle, and positive thinking
This week I had the chance to fly through the air in a new workout, bungee fit. I am always down… $matches[1] - 1 year ago
  • KarenAmy

    Hi Kathryn – what and amazing-sounding recipe!!
    Would LOVE to try, but I’m not seeing the amount of dates and water to make the date paste mentioned in the directions?
    Karen
    Karen

    • Katie

      Hi Karen,
      My apologies for overlooking that. I used 3/4 cup of dates, will adjust the recipe to reflect that.
      Thank you for noticing and I hope you enjoy the recipe!

      Kathryn

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