Pumpkin Pie Granola

Granola

• ¼ cup Spiced Pumpkin Butter (or pumpkin puree)
• 2 tbsp coconut oil, melted
• 1 egg white
• 1 tsp vanilla
• 4 tbsp Lakanto® sweetener https://www.lakanto.com/
• 1 Pinch pure stevia powder
• ½ tsp salt
• ½ tsp chili powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground allspice
• ⅛ tsp ground cloves
• ¼ cup flax seeds
• 1 cup flaked unsweetened coconut
• 1 cup pecans, chopped
• ½ cup pumpkin seeds

Instructions

1. Preheat oven to 325°F. Prepare a sheet pan with parchment paper or a silicon mat.
2. In a medium bowl whisk together the Spiced Pumpkin Butter, coconut oil, eggy white and vanilla. Add the sweeteners salt and spices and whisk until thoroughly combined.
3. Place the flax seeds in a food processor and pulse a few times. Then add the coconut, pecans, and pumpkins seeds and pumpkin butter mixture. Pulse 5-7 times until completely blended and mixture is medium coarse in texture. If you prefer a chunkier granola pulse less.
4. Spread mixture evenly on the parchment paper or silicon mat and bake for 15 minutes. Stir using a spatula, flipping over larger pieces and continue to bake for another 10-15 minutes until fragrant and crisp. Remove from the oven and allow to cool to room temperature. If you find your mixture is not quite dry. Heat oven again to 300°F then turn off and set the granola back in the oven and close the door allowing the granola to continue to dry out but at a much lower temperature as the oven cools. Makes 4 cups, each serving is ½ cup.

Net Carbs: 3.5g
SugarOH: 6g