• 1 cup raw whole almonds
  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1 cup raw shelled pumpkin seeds
  • 1 cup rolled oats, organic and gluten free (if desired)
  • 1/2 dried unsweetened cranberries, or apple juice sweetened
  • 1/2 cup dried mulberries (chopped), raisins, goji berries, OR cranberries
  • 1/2 cup apple sauce
  • 1/3 cup pumpkin puree
  • 1 tablespoon date paste, date syrup, or maple syrup
  • 3 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/4-1/2 teaspoon salt (optional)

Recipe inspired by Kelsie White, RD, Lifestyle Medical

Preheat oven to 250 F

Combine the nuts,  pumpkin seeds, and oats in a large bowl. 

Note: Save the dry fruit to use at the end.

Mix the wet applesauce, pumpkin puree, date paste, spices, and salt (if using) in a small bowl.  

Pour the wet mix over the nut mixture and blend well until all is evenly covered.

Spread across 2 cookie sheets with sides (jelly roll pans) and bake for 45 minutes-1 hour or more, until the walnut pieces are no longer moist, stirring halfway through. Don’t overly brown.

Remove from the oven and let cool, then stir in the dried fruit. Serve as a snack, over oatmeal, and offer in canning jars as a gift.