Greek yogurt with pumpkin granola

1. Preheat oven to 325 degrees.
In a large mixing bowl, add your pumpkin puree, coconut oil, maple syrup, vanilla extract, and all spices. Mix well.
Then add your nuts, seeds, and dates and mix well with your wet ingredients.
Place parchment paper on a large baking sheet and pour your granola mixture on top. Use a spoon to spread out the mixture evenly so everything will cook at the same time.
Place in oven and cook for 30-40 minutes, moving the granola around half way through to be sure it doesn’t burn.
LET COOL. Letting the granola cool will help it harden up, and that’s what you want from granola. Duh.
Eat all by itself or top it off with coconut milk, almond milk, or even dairy milk (if you do that).
Enjoy the paleo life. It’s beautiful.

2. You're going to make the pumpkin granola and then eat it over greek yogurt. One cup of greek yogurt to 1/8 of your total granola recipe. With that, you're looking at 460 calories, 21g fat, 44g carbs and 26g protein. That's still pretty short on protein, so if you need to sweeten the yogurt, use some whey protein. Vanilla would probably do nicely.