My husband loves this stuff when it’s one of those days I don’t want to have any breakfast myself. I often do Intermittent Fasting protocols.   This stuff is just delicious with milk and makes a great snack eaten right out of the canister!  The slight yellow hue to the coconut is due to the pumpkin in the recipe, but trust me, you can barely taste the coconut in the final product, just the pumpkin, spices, nuts and fruit.  🙂  This recipe is not suitable until Atkins Phase 2 OWL when nuts are introduced.

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NOTE:  Just wanted to add that this keeps AMAZINGLY well over time.  I stored mine in a Tupperware canister and 6 months later it was still good! It was still dry and we finished it off as a snack watching a movie on TV!  🙂

INGREDIENTS: 

½ c. roasted sunflower seeds, unsalted

½ c. roasted pumpkin seeds, unsalted

2 T. chia seeds

1½ c. large flake coconut, unsweetened

1 c. walnuts, coarsely cut

1 c. pecans, coarsely cut

1½ tsp. cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

1/8 tsp. sea salt

2 T. erythritol

5 dried prunes, chopped small as raisins (I use Del Monte, with no added sugar)

1/3 c. coconut oil

¼ c. sugar-free maple syrup

1 tsp. vanilla extract

1 c. canned pumpkin puree (do not use already spiced pie filling!)

DIRECTIONS:  Preheat oven to 300º.  Line two large baking sheets  with parchment paper and set aside.  Measure the first 12 (dry) ingredients into a large mixing bowl and stir well.  In a small bowl, stir the last 4 (wet) ingredients well.  Using a rubber spatula, pour the wet ingredients evenly over the dry and with the spatula, stir and toss to coat all the dry ingredients with the wet ingredients.  When well-blended, pour half the mixture onto each paper-lined pan.  Spread evenly.  You will need to bake until it is dry and somewhat crisp to the touch, or about 1½ hours (longer for some ovens).  Stir ever 15-20 minutes to be sure it is cooking evenly.  Do not allow to overly brown or the nuts will taste burned.   Turn off oven and let the granola dry in the oven as it cools.  Break it apart into smaller clusters if you like.  I like mine in larger clusters, as I eat it more as a snack than a cereal.  Transfer to an airtight container or zip-loc gallon bag.  BE ABSOLUTELY SURE IT IS FULLY COOLED BEFORE STORING.  Otherwise it will “sweat” over time and get soft (just re-bake to crisp it up again).  This stuff is delicious, so do ENJOY!

NUTRITIONAL INFO:   Makes 9 cups total or eighteen ½ cup servings.  Each ½-cup serving contains:

214 cals, 19.6 g  fat, 7.5 g  carbs, 3.21 g fiber, 4.29 g  NET CARBS, 4.89 g  protein, 42 mg sodium