• 1 cup raw almonds, unsalted
  • 1 cup raw pecans, unsalted
  • 1 cup raw cashews, unsalted
  • 1 cup shredded coconut, unsweetened
  • 2 tbsp flax meal
  • 3 ½ tsp pumpkin spice
  • 3 tbsp coconut oil
  • ¼ cup raw honey
  • ¼ cup almond butter
  • ⅓ cup pumpkin puree
  • 1 ½ tsp pure vanilla extract
  • Apple slices, for serving (optional)
  • Coconut milk, for serving (optional)
  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
  2. In a food processor, pulse the almonds, pecans, and cashews until roughly chopped.
  3. Add the chopped nuts to a medium bowl and mix in the shredded coconut, flax meal, and pumpkin spice.
  4. In a small saucepan, warm the coconut oil, honey, almond butter, pumpkin puree, and vanilla over low heat and whisk until well combined.
  5. Pour the wet mixture over the nuts, then stir until evenly moistened. Spread evenly in the prepared baking sheet. Bake for 15 minutes, then flip the granola and bake for another 10 minutes.
  6. et it cool for at least 15 minutes, then serve with coconut milk and apple slices.