PCOS-Friendly Apple Spiced Granola
- ⅓ cup pumpkin seeds, raw
- ½ cup pecans, chopped
- ⅔ cup hemp seeds
- 1 cup gluten-free old-fashioned oats
- 1 cup macadamia nuts
- 1 tbsp cinnamon
- ¼ cup apple butter
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp ground cloves
- ¼ tsp all-spice
- ¼ tsp coarse sea salt
Preheat oven to 325 degrees. Combine the cinnamon, cloves, all-spice, and sea salt in a small bowl. Stir to combine. Set aside.
Using a gallon ziplock bag, add the oats, pumpkin seeds, pecans, hemp seeds, and macadamia nuts. Close the ziplock bag and lay flat evenly on a hard surface, such as the kitchen counter. Using the bottom of a small saute pan, hit the bag several times to slightly break down the nuts. You can also chop manually or add to the a food processor and pulse 1-2 times if you prefer. Shake to evenly distribute and pour into a medium size bowl.
Add the spices to the nut mixture and stir to combine. Add in the melted coconut oil and vanilla extract, stir. Heat the apple butter for about 20-30 seconds in the microwave and add to the nut mixture. Stir to evenly combine.
Spread parchment paper or aluminum foil on a baking sheet and spray with cooking spray. Spread the granola evenly on the baking sheet. You want to make sure the granola is not spread too thin so you get some good clusters. I spread mine while maintaining some shape to it and then pressed down with my fingertips to reinforce the cluster creation.
Bake for 25-30 minutes. Let cool for 5-10 minutes then break into smaller clusters. I stored mine in mason jars in the refrigerator but it can also be frozen for later use. Enjoy!