If you like pumpkin spice you’re gonna love this tigernut and coconut-based granola! Completely nut-free and Paleo and AIP friendly.
- 1 cup sliced Tigernuts
- 1 cup Coconut Flakes (the wide ones, though shredded can work as well)
- 1/4 cup Avocado Oil (or melted coconut oil)
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Bean Powder or Vanilla Extract (optional)
- 1/4 cup canned Pumpkin
- 2 tsp Cinnamon
- 1/2 tsp Mace (or Nutmeg if not on AIP)
- 1/2 tsp dried Ginger
- 1/4 tsp Cloves
Preheat the oven to 275 F and move the baking rack into the middle of the oven. Line a baking sheet with parchment paper.
Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.
Bake for 45-50 minutes, stirring every 15 minutes or so. Check the granola at 35 min to make sure it isn’t burning. It may still seem a bit moist at 50 but take it out as it will dry as it cools.
If any is stuck together after it cools, break apart with your hands.
Store in an airtight container at either room temp or in the fridge for up to a month.
Keywords: AIP, Autoimmune Paleo, Autoimmune Protocol, Paleo, breakfast, easy, make ahead, batch cook, snack, nut-free, allergy friendly, cereal, crunchy topping