1 cup mixed raw nuts (almonds & walnuts)
1/2 cup seeds (mix of raw sunflower seeds and shelled pumpkin seeds)
3/4 cup unsweetened flaked coconut
1/2 cup diced pecans
1/2 cup coconut flour
1/2 cup coconut sugar
3 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup pumpkin puree
2 tbsp cup melted butter
2 tbsp coconut oil
Preheat the oven to 300F and line a large baking sheet with parchment paper.
In a food processor or blender finely chop the mixed nuts, seeds and flaked coconut. (Pulse until the mixture is coarsely ground with some bigger pieces still remaining).
Transfer the mixture into a large bowl and stir in the pecans, coconut flour, coconut sugar (or sweetener of choice), pumpkin pie spice, salt, pumpkin puree, melted butter and coconut oil until well combined.
Spread mixture evenly onto the prepared baking sheet and bake 30 to 40 minutes, until golden.
If you like your granola more chewy just do 25 to 30 minutes, if you like it more crunchy, bake it for40 minutes.
Remove from oven and allow your granola to cool on the pan for 10 to 20 minutes (especially if you want it crunchy, if you want it chewy you can remove it after a few minutes or right away)