Finally! A healthy gluten free, nut free, and AIP granola!
This autoimmune protocol friendly Pumpkin Spice Granola is perfect no matter the application: topping my Caramel Apple Parfaits, eaten straight out of hand, or in a bowl mingling with a splash of coconut milk. It’s totally nut free (I told you, it’s AIP!), crunchy, slightly sweet and spicy, and my new favorite snack.
Here’s how it came about…
Last Christmas I partnered up with two blogger friends to make a free holiday cookie ebook, Paleo Cookie Exchange. Included in it is a recipe called Coconut Cinnamon Toast Crunch, which is a combination of maple sweetened coconut flakes, toasted pecans, and ground cinnamon. This year, my friends and I decided to expand our ebook with a few new recipes, and I knew I wanted to do an AIP compliant spin-off on my previous “coconut cereal”.
Let me just say, if the first recipe tastes like Cinnamon Toast Crunch, this AIP Pumpkin Spice Granola recipe tastes like the most delicious Raisin Bran you can imagine. The combination of ground cinnamon, ground ginger, sea salt, and maple is the perfect amount of fall sweetness. The raisins and cherries add a pop of flavor and chewy texture against the crispy coconut flakes.
I’ve been prepping at least one batch of this AIP Pumpkin Spice Granola every week since August, and my family hasn’t grown tired of it yet. We’ll pack it in our lunches to eat by the handful, and enjoy it as dessert with coconut milk poured on top. You better believe we make a second batch if we run out early in the week! I don’t often say this about my recipes, but this AIP Pumpkin Spice Granola blows my former Coconut Cinnamon Toast Crunch straight out of the water.
My goal with creating AIP recipes is always to include a few healing ingredients, and this AIP Pumpkin Spice Granola isn’t any different. So if you’re looking for a healthy, healing fall treat, look no further.
Pumpkin Spice Granola (gluten free and AIP)
- Yield: 8 servings
- Preheat oven to 250 degrees.
- In a large bowl, combine coconut, raisins, and cherries.
- Add maple syrup, cinnamon, ginger, and sea salt. Stir with a rubber spatula until the coconut and fruit are well coated.
- Spread out on a parchment lined baking sheet, and bake for about 10-15 minutes, stirring after about 7 minutes of baking time. Remove from oven when the coconut flakes are golden brown.
- Let cool on baking sheet. The coconut flakes will crisp and form larger clumps as they cool.
- Enjoy as a handful of granola, or in a bowl with coconut milk and an extra sprinkle of cinnamon.