We call this grain-free and paleo-compliant granola recipe “Forever Pumpkin Trail Mix” because it’s a slow and low baking situation that takes a few hours. We assure you, it’s worth the wait. Forever Pumpkin Trail Mix will make your house smell incredible on a cool fall day and it yields a whopping five cups to last through the week.Print
Forever Pumpkin Trail Mix
- 2 cups unsweetened shredded coconut
- 1 cup whole raw almonds
- 1/2 cup whole raw cashews
- 1/2 cup raw pecan halves
- 1/2 cup raw walnut halves
- 1/2 cup raw pepitas (shelled pumpkin seeds)
- 1/2 cup pure pumpkin puree
- 2 tbsp golden flaxseed meal
- 2 tbsp Lakanto Golden Sweetener
- 2 tbsp Lakanto Powdered Sweetener
- 2 tbsp Lakanto Maple Flavored Syrup
- 2 tbsp boiling water
- 2 tbsp avocado oil
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground cardamom
- Line two large rimmed baking sheets with parchment paper or silpat mats, set the oven racks to center and one above center positions, and preheat oven to 200 degrees F.
- In a medium bowl, combine Lakanto Powdered and Golden Sweeteners with boiling water and stir to dissolve. Add the Lakanto Maple Flavored Syrup, oil, vanilla, spices, salt, and pumpkin puree, and stir to combine thoroughly.
- If you like smaller chunks for more of a granola texture, roughly chop the nuts after measuring, then combine nuts, pepitas, flaxseed meal, and coconut in a very large bowl.
- Add the pumpkin mixture and fold the wet and dry ingredients together with a rubber spatula. Keep folding, scraping downward and flipping from the bottom of the bowl. It’s going to look like there won’t be enough wet mixture to coat the dry ingredients and your internal perfectionist is going to freak out a bit. Trust.
- Once fully coated (and it WILL be fully coated), divide the mixture between the two prepared pans. Spread the mixture in a single layer and break it up to cover the whole pan. Technically, this could all fit on one large baking sheet, but then it really would take forever. There will be some space with two sheets, and we need that for the moisture to evaporate.
- Bake for one hour and 15 minutes, then remove pans from oven, flip the mix over on the pans, and return to the oven, rotating the pans between the racks. You’re going to want to taste it. Don’t you dare. This will end in disappointment.
- Bake for another hour and 15 minutes, then remove pans from oven, flip the mix again, and return to the oven. Once again, rotate the pans between the racks. You tasted it this time, didn’t you? It’s a chewy mess. That’s what happens when you don’t follow instructions. See this through to the end. Trust.
- With both pans back in the closed oven, turn the oven off and set a timer for 120 minutes. Let the pans sit the full 120 minutes, then remove from the oven (which should now be cool). Wow, this really DOES feel like forever. If the pans are still the slightest bit warm, walk away.
- Cool completely on the pans before putting this in your face. Suddenly, it’s super crunchy. Incredible!
Transfer completely cooled trail mix to airtight containers with excess air removed to store. Reusable silicone storage bags are excellent for this. Ours stayed crispy all week.
If needed, after storing in a jar or container, crisp up at preheated 350 degrees F for 10 minutes, then cool.
Keywords: TRAIL MIX, GRANOLA, PUMPKIN GRANOLA, PUMPKIN TRAIL MIX, PALEO GRANOLA, PALEO TRAIL MIX, LOW-CARB, GRAIN-FREE, GLUTEN-FREE, SUGAR-FREE, HIGH PROTEIN, SNACK