Pumpkin Maple Pecan Granola

Name: Pumpkin Maple Pecan Granola
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 cups rolled oats ((gluten-free for GF eaters)); 1 1/4 cups raw pecans; 1/3 cup raw pepitas; 3 Tbsp sugar; ¼ tsp sea salt; 3/4 tsp pumpkin pie spice ((I also added an extra dash cinnamon)); 1/4 cup coconut or olive oil; 1/3 cup maple syrup ((or sub agave or honey if not vegan)); 1/3 cup pumpkin puree

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 18

Author : Minimalist Baker

pumpkin granola

Ingredients

Remove All · Remove Spices · Remove Staples

3 cups rolled oats ((gluten-free for GF eaters))1 1/4 cups raw pecans1/3 cup raw pepitas3 Tbsp sugar¼ tsp sea salt3/4 tsp pumpkin pie spice ((I also added an extra dash cinnamon))1/4 cup coconut or olive oil1/3 cup maple syrup ((or sub agave or honey if not vegan))1/3 cup pumpkin puree

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Instructions

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Step 1

Preheat oven to 340 degrees F (171 C).

Step 2

Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.

Step 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.

Step 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.

Step 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.

Step 6

Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!