Wednesday, November 30, 2016

pumpkin granola // pistachio + coconut

Pumpkin Cranberry Granola // pistachios + coconut
Before November is up Imma going to squeeze one last pumpkin recipe in before we are hit with the onslaught of all things Christmas.

A recipe over thanksgiving only called for a bit of pumpkin puree- I found myself with leftover puree and decided to put it to good use. First with this granola and second with an awesome pot of soup which I posted over on instagram.

Pumpkin Cranberry Granola // pistachios + coconut
Homemade granola is too simple not to make and way cheaper than store bought. A few simple ingredients and you have yourself a custom granola in an under an hour.

Pumpkin Cranberry Granola // pistachios + coconut
Coconut oil is a must for me- along with a dried fruit, some type of nut and of course seeds.

My sweetener varies- maple syrup, orange juice, agave.

Pumpkin Cranberry Granola // pistachios + coconut
Chia or Flax are my typical go to, but hemp seed hearts are my favorite seed to add in when I have them on hand.

Pumpkin Cranberry Granola // pistachios + coconut
You could totally stir this up without the wet ingredients and have yourself some pretty awesome mueseli!

Pumpkin Cranberry Granola // pistachios + coconut
Pumpkin Cranberry Granola // pistachios + coconut
Pumpkin Cranberry Granola // pistachios + coconut
Because NOW FOODS is so so AMAZING we want you to recreate this or your own granola with a NOW FOODS Bundle!

For a chance to win simply leave a comment below, become a follower on my Instagram Page by clicking here  or visit NOW on Facebook !

What you  will receive in your granola making bundle:
(1) 24oz bag Organic Rolled Oats
(1) 12oz bag Pistachios

Open to US residents only
Pumpkin Cranberry Granola // pistachios + coconut

Pumpkin Granola // Pistachio + Coconut
makes about 5 cups

you will need:
1/3 cup maple syrup
1/2 cup pumpkin puree
1/3 cup coconut oil melted
1 tsp pumpkin pie spice
2 1/2 cups rolled oats
1/3 cup shredded coconut
1/4 cup pistachios - chopped
1/3 cup dried cranberries
1/3 cup hemp seed hearts

*pre heat oven to 300 degrees farenheit

In a medium bowl combine all wet ingredients - maple syrup, pumpkin puree, melted coconut oil and mix until well combine.

Add to the wet- pumpkin pie spice, rolled oats, coconut, pistachios, cranberries + hemp seed hearts. Mix all ingredients together until all dry ingredients are integrated into the wet.

Spread granola on a large sheet pan lined with a silpat or parchment paper.

Bake in a preheated 300 degree oven for 15 minutes - remove from oven, turn and toss granola and return to oven baking for an additional 15-20 minutes.

Remove from oven and allow to fully cool prior to placing into storage jars.


a Rafflecopter giveaway *I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own


  1. I don't use pistachios very often, so this looks like a good way to use some. I might have to add some sort of chocolate as a variation :-)

  2. I would make a cinnamon maple granola and use it to top ice cream!

  3. The coconut would be perfect for a toasted coconut granola, plus I would add dried mango for a tropical twist.

  4. your version looks pretty darn good so I would probably make that with the addition of some dried cherries.

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  5. I've just started experimenting with recipes with coconut oil, and have been wanting a good granola recipe, so I'd love to try this. I'd also like to try making cookies with these ingredients!

  6. I would start by making this version - I love making my own granola (so far, my favorite is a maple kind) and think pistachios are the perfect salty / nutty compliment to spiced granola. Thanks for the opportunity to win!

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