Grilled Pumpkin Granola with Pecans And Maple Syrup
Prep Time: 15 minutes
Cook Time: 25 minutes
- 3 cups oatmeal
- 1 cup pecans
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1 cup raisins/dried cranberries
- 1/4 cup ground flax
- 1/4 cup coconut palm sugar (or brown)
- pinch salt
- 2 tsp. ginger
- 2 tsp. nutmeg
- 2 tsp. allspice
- 1 tbsp. cinnamon
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/3 cup pumpkin puree
Preheat your grill to 325°F and prepare for indirect grilling.
In a large bowl, combine the oatmeal, pecans, pumpkin and sesame seeds, raisins, flax, sugar, salt, ginger, nutmeg, allspice, and cinnamon. Add the coconut oil (melted or not either is good) and stir in the maple syrup and pumpkin puree.
If it seems a little too dry, and not everything is coated, you can add more pumpkin puree, or maple syrup, 1 tbsp. at a time. Spread the whole mixture in one layer on a baking sheet with a lip.
Grill-bake over indirect heat for 20 to 25 minutes, or until the top of the granola looks golden and crunchy. Remove from the grill and allow it to cool undisturbed.
When the granola is cooled, break it apart and put into an airtight container. It can be stored in the fridge for up to a month. (Not that it will last that long!) Serve it as cereal with milk, or over ice cream and yogurt. You can even eat it by the handful.
Recipe from Napoleon Grills.