Pumpkin Maple Pecan Granola

Ingredients

• Rolled oats

  Plain, dry oatmeal

  3 cup or 240g

• Pecans

  Nuts

  1 ¼ cup, halves or 124g

• Pepitas

  World Table

  ⅓ cup or 39g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Salt

  Table

  ¼ tsp or 2g

• Pumpkin pie spice

  Spices

  ¾ tsp or 1g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Maple syrups

  ⅓ cup or 107g

• Pumpkin and squash seed kernels

  Seeds, dried

  ⅓ cup or 43g

Directions

1. Preheat oven to 340 degrees F (171 C).
2. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
4. Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
5. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
6. Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
7. Recipe by: Minimalist Baker (source: https://minimalistbaker.com/pumpkin-maple-pecan-granola/)