Pumpkin Granola

Preparation time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 4 1/2 cups, 18 Servings (1/4 cup servings)

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

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!

Notes
keeps in the freezer for 3 months and at room temperature for 2-3 weeks
Recipe from minimalistbaker.com