Pumpkin Spice Power Granola
Lately, I have been obsessed with creating recipes using Jocko’s Pumpkin Spice Mölk. Tis the season for fall-time flavors and having access to a great sugar-free pumpkin spice protein powder has got me hooked on all things pumpkin right now.
The last recipe was our Smashing Good Pumpkin Bread, the recipe before it was our Epic Pumpkin Muffins. This week I’m excited to share my most recent pumpkin recipe with you all. Pumpkin Spice Power Granola.
If you loved my Strawberry Granola or Peanut Butter Power Granola, I know you will absolutely love this Pumpkin Power Granola recipe!
This recipe took more development than some, because I really, really, really wanted to use real pumpkin in my granola! I tried developing it with pumpkin puree in the mixture in place of water, but the pumpkin held moisture in the granola more than just using water did. Because pumpkin is denser it kept the moisture trapped in my granola, rather than being just the binding agent I was needing. This resulted in semi-soft, chewy granola, and reminded me of the time I didn’t seal my jar of granola quite good enough….
I quickly realized pureed pumpkin was out of the question, and decided that having pumpkin seeds in my granola was the most real pumpkin I could put in there.
After shifting my recipe, and some more experimentation with flavors, I finally came up with a recipe I’m excited to be able to share with you all!
Ingredient List
1 Cup Chopped Pecans
1/2 Cup Sliced Almonds
1/2 Cup Pumpkin Seeds
1 Cup Unsweetened Shredded Coconut
1/2 Cup Finely Ground Almond Flour
1/2 Cup Smashing Pumpkin Mölk
1/3 Cup Gold Monkfruit Sweetener
1/2 Teaspoon Cinnamon
1 1/2 Teaspoons Pumpkin Spice
1/4 Cup Unsalted Butter
1/3 Cup Almond Butter
1/4 Cup Cold Water
1 Teaspoon Maple Extract
How to Make Pumpkin Spice Granola
Begin by preheating the oven to 300° Fahrenheit, and line a baking sheet with parchment paper.
Next, combine the pecans, almonds, pumpkin seeds, coconut, almond flour, protein powder, sweetener, and spices in a large mixing bowl. Mix the ingredients together until everything has been evenly distributed.
Measure out your almond butter and put it in a microwaveable measuring cup or small bowl. ( I prefer to use a microwaveable safe liquid measuring cup to allow for easier pouring of the mixture.)
Next add the butter to your measuring cup or bowl, and microwave the mixture in thirty second increments, stirring in between each, until both butters have melted.
Once the mixture has melted add the maple extract to the mixture and stir it into the melted butter.
Pour the butter mixture over your bowl of dry ingredients and mix until most or all of it has been coated with the melted butters.
Add the cold water to the mix and stir until everything has been evenly combined and the mixture is wet and slightly sticky.
Dump the granola onto the baking sheet you prepared earlier. Top the granola with another piece of parchment paper and press firmly to flatten it until you have a rectangle approximately 1/2’’ thick.
Remove the top piece of parchment paper, and place the pan in the oven.
Bake the granola for fifteen minutes, then remove the pan from the oven. Stir the granola, moving the edges towards the middle and the center pieces towards the edge. Don’t worry if it breaks into several tiny pieces, this is normal!
Bake the mixture for another fifteen minutes or until it has turned a golden brown.
(You may have to stir the mixture another time if you have center pieces not browning and bake for another five to seven minutes.)
Once the granola is done, let the granola cool completely, then break up any large pieces into smaller sizes if desired.
If you are tempted to try your granola warm and find it is still chewy, don’t throw it back in the oven! No matter how long the granola bakes it will remain slightly chewy until it has cooled completely! I made this mistake when making granola the first time, and burnt my granola trying to get it crispy. After doing some research I discovered all I needed to do was be patient (which is not easy for me) and let it cool. Once I let my granola cool completely after browning, I found I had a tasty crunchy keto friendly granola!
Storing Your Low Carb Pumpkin Spice Power Granola
Store your granola in an airtight container at room temperature for up to two weeks. However, keep in mind your climate will change the shelf life of your baked goods! All of my recommendations on shelf life are based on the cool, dry climate we have here in the Colorado Rockies. Warm and humid climates could shorten the shelf life of your products. Use your best judgment when storing your baked goods, and remember that because we are not using sugar as a semi natural preservative many low-carb baked goods do not have as long of a shelf life as traditional baked goods! For more information and tips on storing your treats, check out our Baking Basics article on this topic!
Tips And Tricks
If your local store has Lily’s Pumpkin Spice White Chocolate Chips try adding that to your granola after it has baked for a fun twist!
Also if you are not in the game and insist on using your mediocre sugar-free protein powder, you can substitute a vanilla protein powder and add extra pumpkin spice instead. However, for best results use Jocko’s Smashing Pumpkin Mölk to achieve the ultimate pumpkin flavor!
Pumpkin Spice Power Granola
Ingredients
- 1 Cup Chopped Pecans
- 1/2 Cup Sliced Almonds
- 1/2 Cup Pumpkin Seeds
- 1 Cup Unsweetened Shredded Coconut
- 1/2 Cup Finely Ground Almond Flour
- 1/2 Cup Smashing Pumpkin Jocko Mölk
- 1/3 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 1/2 Teaspoon Cinnamon
- 1 1/2 Teaspoons Pumpkin Spice
- 1/4 Cup Unsalted Butter
- 1/3 Cup Almond Butter
- 1/4 Cup Cold Water
- 1 Teaspoon Maple Extract
Instructions
- Preheat the oven to 300° Fahrenheit, and line a large baking sheet with parchment paper.
- Combine the pecans, almonds, pumpkin seeds, coconut, almond flour, protein powder, sweetener, and spices in a large mixing bowl. Mix the ingredients together until everything has been evenly distributed.
- Measure out your almond butter and put it in a microwaveable measuring cup or small bowl. ( I prefer to use a microwaveable safe liquid measuring cup to allow for easier pouring of the mixture.) Next add the butter to your measuring cup, or bowl and microwave the mixture in thirty-second increments, stirring in between each, until both butters have melted.
- Once the mixture has melted add the maple extract to the mixture and stir it into the melted butter.
- Pour the butter mixture over your bowl of dry ingredients and mix until most or all of it has been coated with the melted butters.
- Now, pour your cold water over the mix and stir until everything is evenly mixed.
- Dump the mixture onto the prepared baking sheet. Top with another piece of parchment paper and press the mixture firmly to flatten it until you have a rectangle about 1/2’’ thick.
- Remove the parchment paper, and place the pan in the oven. Bake for fifteen minutes, then remove the pan from the oven. Stir the granola, moving the edges towards the middle and the center pieces towards the edge. Don’t worry if it breaks into several tiny pieces, this is normal!Bake the mixture for another fifteen minutes or until it has turned a golden brown. (You may have to stir the mixture another time if you have center pieces not browning and bake for another five to seven minutes.)
- Let the granola cool completely, then break up any large pieces into smaller sizes if desired.
Notes
Nutrition
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