If you like pumpkin spice you're gonna love this tigernut and coconut-based granola! Completely nut-free and Paleo and AIP friendly.Make this dish coconut-free: Replace the coconut flakes with an additional 1 cup of sliced tigernuts.
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.
Notes
Store in an airtight container at either room temp or in the fridge for up to a month.Use the leftover canned pumpkin to make Pumpkin Pudding Parfaits 😀