Ingredients
- 2 cups soaked and dried buckwheat
- 1 cup pepitas pumpkin seeds
- 1 cup sliced almonds
- ½ cup pumpkin puree
- ½ cup maple syrup
- 1 ½ to 2 teaspoons pumpkin pie spice
- 1 teaspoon sea salt
Instructions
- Pre-heat oven to 350 degrees and line a large baking sheet with parchment paper.
- Poss together the buckwheat, pepitas, and almonds in a large bowl.
- Mix together pumpkin puree, syrup, pumpkin pie spice and salt in a medium saucepan and bring to a boil over medium high heat. When it starts to boil, reduce heat to medium low and stir constantly for 2 to 3 minutes more or until it starts to thicken.
- Pour the syrup mixture over the buckwheat, pepitas and almonds and toss until all of the buckwheat mixture is moistened.
- Transfer to prepared baking sheet and spread evenly.
- Bake for 25 to 30 minutes or until it's golden brown, tossing every 10 minutes.
- Remove from oven and allow to cool, it will harden as it cools.
- Enjoy immediately or store in a sealed container at room temperature for up to 2 weeks.
For more of a granola you can add in one cup of oats and increase the pumpkin puree and syrup by ¼ cup each.
Notes
For more of a granola you can add in one cup of oats and increase the pumpkin puree and syrup by ¼ cup each.
