This granola is crispy, satisfying, and perfectly sweet.
2 c buckwheat groats
1 c pumpkin seeds (scrape from pumpkin, rinse, pat dry, toast at 300º for 15-20 min to dry)
1 c coconut flakes
¼ c coconut flour
pinch of sea salt
2 Tbsp pumpkin pie spice
½ c maple syrup or coconut nectar
½ c pureed pumpkin
½ c coconut oil, melted
Preheat your oven to 325º. Line a large baking sheet with parchment paper and set aside.
Combine all dry ingredients in a large bowl and mix well to combine.
Add the maple syrup and pumpkin and mix to coat the entire mixture.
Finally add the coconut oil and again mix to completely coat the mixture. Evenly spread the mixture onto the large parchment lined baking sheet. Make sure the layer is even, and the granola is as spread out as possible so it dries before it burns. ?
Bake for 30-45 minutes. Pull the pan out and give it a good stir, then return the pan to the oven and continue to bake until mostly dry, another 15-30 minutes (for about 1 hour total baking time).
When the granola is golden and mostly dry, remove it from the oven and give it another good stir. Leave it to dry completely another 30-60 minutes. Store in an airtight container or ziploc bag. Enjoy!