INGREDIENTS
·
3 cups rolled oats
·
1 1/4 cups raw pecans
·
1/3 cup raw pepitas
·
3 Tbsp sugar
·
¼ tsp of sea salt
·
3/4 tsp pumpkin pie
spice
·
1/4 cup coconut or
olive oil
·
1/3 cup maple syrup
·
1/3 cup pumpkin puree
INSTRUCTIONS
1. Preheat oven to 340* F.
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) 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!
Serving size: ~1/4 cup Calories: 170 Fat: 10.7g Saturated fat: 3.5g Carbohydrates: 16.9gSugar: 6
g Sodium: 2mg Fiber: 2.5g Protein: 3.4g
**Recipe by Minimalist Baker**