Cavegirl Pumpkin Paleo Cereal

Serves: 4
Time: 20 minutes
Difficulty: Easy

Because of all of the “pumpkin madness” going around, I thought I’d make something to join the cool kids. But, really, this Pumpkin Paleo Cereal can be made year-round and enjoyed by all. This goes quick, so you may want to double the recipe!

Cavegirl Tip: Without coconut milk or almond milk, the dry version of pumpkin cereal is perfect for a car snack or a pick-me-up bite during a weekend hike!

Other Cavegirl Cuisine recipes you may like to try:
Cinnamon Pecan Crunch Cereal
Choco-Hazelnut Paleo Cereal
Nutty Chai Paleo Cereal

Ingredients

• 2/3 cup raw, unsalted pumpkin seeds
• 1 cup unsweetened coconut shreds or flakes
• 2 tablespoons organic pumpkin puree
• 1/4 cup Medjool or Deglet dates, pitted and diced
• 2 tablespoon almond butter
• 2/3 cup chopped pecans
• 2 teaspoons pumpkin pie spice
• 1/4 cup raw honey
• 1/4 cup coconut flour
• coconut oil, enough to grease the pan

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Directions

Preheat oven to 350 degrees. Grease a 9x13 pan with coconut oil.
Mix ingredients in a medium bowl until blended well. Press mixture evenly into greased pan. Bake for 15-20 minutes until browned. Let cool for 30-60 minutes until completely cooled. Crumble into an airtight container until ready to serve.
Enjoy!

Ingredients

2/3 cup raw, unsalted pumpkin seeds
1 cup unsweetened coconut shreds or flakes
2 tablespoons organic pumpkin puree
1/4 cup Medjool or Deglet dates, pitted and diced
2 tablespoon almond butter
2/3 cup chopped pecans
2 teaspoons pumpkin pie spice
1/4 cup raw honey
1/4 cup coconut flour
coconut oil, enough to grease the pan

Directions

Preheat oven to 350 degrees. Grease a 9x13 pan with coconut oil.
Mix ingredients in a medium bowl until blended well. Press mixture evenly into greased pan. Bake for 15-20 minutes until browned. Let cool for 30-60 minutes until completely cooled. Crumble into an airtight container until ready to serve.
Enjoy!

Share This Recipe

Print Recipe Card