Pumpkin Spice Granola

Pumpkin Spice Granola (AIP/Paleo) is crunchy, sweet-ish, and contains just the right amount of autumnal spices. Serve with your choice of “milk” or yogurt.

I’m not gonna lie. The first time I took a bite of this granola, I got a little teary-eyed. It had been sooooo long since I’d tasted anything even resembling cereal on the AIP diet. Before I embraced this way of eating, I ate granola every morning. I loved it. Then breakfasts became challenging. (Now, of course, I have learned to redefine breakfast!) Being able to have some cereal feels so good. So…normal. 🙂

Serving suggestions

Now that I created the cereal, I had to figure out what to eat with it. Here are some suggestions:

• on top of coconut yogurt (Christina Tidwell has a GENIUS recipe here.)
• with raisins or other dried fruit as trail mix
• atop mashed banana
• with tigernut milk, coconut milk (or almond milk, if successfully reintroduced)
• by itself as a snack

Though eating cereal for breakfast is wonderful, please don’t let it replace nutrient dense vegetables and high quality meats. (These foods are emphasized on a healing diet.) I can say, at least for myself, that having a treat every once in a while helps me stick with a good diet. I’m grateful to the athletic trainer that insisted that I have treats on occasion so that I would change my eating habits, rather than go on a “diet” that would eventually end.

But back to the granola…

Go make some! And if you are more interested in a granola bar, I’ve got you covered. Check out my Apple Cinnamon Breakfast Bars.

Long live all things pumpkin!

And happy fall! 🍂🎃🍂

💗,

Wendi

Pumpkin Spice Granola (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Breakfast, SnacksCuisine: AIP, PaleoDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Pumpkin Spice Granola (AIP/Paleo) is crunchy, sweet-ish, and contains just the right amount of autumnal spices. Serve with your choice of “milk” or yogurt.

Ingredients

• 1 green plantain

• 2/3 cup 2/3 raw, sliced tigernuts *

• 1/3 cup 1/3 organic, unsweetened shredded coconut

• 1/3 cup 1/3 organic canned pumpkin

• 1/4 cup 1/4 pure maple syrup

• 1 tsp 1 cinnamon

• 1/2 tsp 1/2 sea salt

• 1/4 tsp 1/4 ground ginger

• 1/4 tsp 1/4 ground cloves

• 2 TBSP 2 coconut oil, melted

Directions

• Preheat oven to 300 degrees F. Peel and slice plantain. Place plantain slices in a food processor. Pulse a few times, scraping down as necessary, util it is about the consistency of rice.
• Transfer riced plantain to a large mixing bowl. Add all ingredients except coconut oil. Stir until well-combined.
• Spread mixture evenly on a parchment-lined roasting sheet. Drizzle coconut oil over all. It will seem really wet at this point, but don’t worry. Bake and stir every 20 minutes for 80 minutes total. (Cooking times may vary. Keep an eye on it, and bake until all crunchy.)
• When it is done baking at last, let it cool before snitching so that you don’t burn your mouth! Store in an air-tight container or jar. It will keep at least two weeks.

Notes

• *Tigernuts are not nuts, but actually a tiny root vegetable with a sweet, nutty flavor.

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