Granola is something I consider a special Fall treat.
Pumpkin seeds, also known as pepitas, are easier to digest than nuts, and happen to be one of the most flavorful and nutritious seeds around. They are a good source of manganese, magnesium, iron, copper, zinc, and protein!
Paired with chia seeds, sunflower seeds, and coconut, you’ll also get a hefty dose of omega-3 fatty acids, antioxidants, and fiber, which help stabilize your blood sugar, in every crunchy bite.
Preheat your oven to 300F. Combine the pumpkin, sunflower and chia seeds in a small food processor , and pulse just enough to break down the seeds into chunky texture.
Transfer the seeds to a small bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice, and salt. Stir until well coated, then transfer to a baking sheet lined with parchment paper, or a Silpat .
Spread the mixture evenly using your hands, or a fork.
*Note: You may have noticed that I added raisins to my mix before baking–> I don’t recommend doing that! The raisins are already dried, so they don’t need to be baked again. Consider this is a classic case of, “Do what I say, not what I do.”
Bake at 300F for about 20 minutes, stirring half-way through to avoid burning. You want this mixture nice and golden, not burnt!
Alternatively, you could use a dehydrator set to 118F for 4-5 hours, if you have that kind of patience.
Allow the toasted granola to cool completely, then stir in the raisins and store in an airtight container.