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Pumpkin Tigernut Granola

If you like pumpkin spice you're gonna love this tigernut and coconut-based granola! 
Make coconut-free: You can make this coconut-free by just replacing the coconut with more sliced tigernuts.
Make ahead: Store in an airtight container at either room temp or in the fridge for up to a month.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 1 cup sliced Tigernuts
  • 1 cup Coconut Flakes the wide ones, though shredded can work as well
  • 1/4 cup Avocado Oil  or melted coconut oil
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Bean Powder or Vanilla Extract  optional
  • 1/4 cup canned Pumpkin
  • 2 tsp Cinnamon
  • 1/2 tsp Mace
  • 1/2 tsp dried Ginger
  • 1/4 tsp ground Cloves

Instructions

  • Preheat the oven to 275 F and move the baking rack into the middle of the oven. Line a baking sheet with parchment paper.
  • Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.
    Bake for 45-50 minutes, stirring every 15 minutes or so. Check the granola at 35 min to make sure it isn’t burning. It may still seem a bit moist at 50 but take it out as it will dry as it cools.
  • If any is stuck together after it cools, break apart with your hands.