Carly’s COCO NUTTY Pumpkin Chocolate Granola

This fall has me feeling overly inspired to make all kinds of yummy treats, but at the top of my list for quite some time has been granola! To be honest, I’m more of a muesli kind of gal, but I do appreciate a nice big handful of granola on top of my smoothie bowls…or when I simply just want a snack to go alongside my coffee. I’ve seen so many recipes pop up on my Instagram feed that I finally set a goal this last weekend to go through with my desire to make a big batch of my own!

Originally, I planned to follow a recipe from one of my other foodie friends, but I ended up getting so overwhelmed (aka decision fatigue) that I decided to create my own recipe. So, here it is. From me, to you. It’s nutty, crunchy, and ADDICTING. Basically, it is what dreams are made of.

Ingredients 

  • 2 ½ cups rolled oats
  • ¼ cup chopped pecans
  • ¾ cup chopped cashews
  • ½ cup shredded coconut flakes
  • 1 ½ tsp pumpkin spice
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup coconut oil or hazelnut oil
  • ⅓ cup maple syrup
  • ¼ cup peanut butter
  • ⅓ cup of dark chocolate chips 

Directions 

  1. Start by mixing all dry ingredients together in a large bowl.
  2. Using a saucepan, heat and melt coconut oil or hazelnut oil, maple syrup and peanut butter until smooth and creamy.
  3. Pour into mixing bowl and coat oats evenly.
  4. Firmly press mixture down into a baking sheet and cook in the oven at 340 degrees for 25-30 minutes or until golden brown. For extra crunchiness, let cool inside the oven after it’s shut off. Add in the chocolate either after cooling, or a little while before if you want it to melt in with the granola.
  5. Once cooled completely, store in a container and keep in the fridge for up to three weeks.

How can I use it?

Try this delicious chocolate beet smoothie

  • 1 frozen banana
  • 1 scoop kale or spinach
  • ½ cup chocolate ice cream
  • 1 steamed & then frozen beet
  • ¼ cup blueberries
  • ½ cup almond milk
  • 1 tbsp flax seed

Toss everything in the blender on high, and until smooth and creamy. Then, top with however much granola your heart desires.

Try a batch of banana chia pudding

  • 1 banana
  • 1/2 cup greek plain yogurt
  • 1/2 cup almond milk
  • 3 tbsp chia
  • A little honey
  • Optional: blueberries

Start by mashing the banana in a mason jar, cup or bowl. Next, add remaining ingredients and stir well. Place in fridge for at least 3 hours. Then, top with granola and enjoy. Personally, I like putting my blueberries on at the same time I do the granola, but it is up to you! Chia pudding with stay well in the fridge for up to one week.

 

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