Ingredients
Scale
- 3 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 cup raw pecans, roughly chopped
- 1/2 cup raw pepitas (pumpkin seeds)
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Instructions
- Preheat your oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper to prevent sticking. In a large mixing bowl, combine the rolled oats, chopped pecans, and pepitas. In a separate medium bowl, whisk together the melted coconut oil, maple syrup, pumpkin puree, pumpkin pie spice, vanilla extract, and sea salt until the mixture is smooth and well-combined. Pour the wet pumpkin mixture over the dry ingredients and stir thoroughly with a spatula. Ensure every oat and nut is evenly coated with the pumpkin spice liquid.
- Spread the granola mixture onto the prepared baking sheet in an even layer. Use the back of your spatula to press the granola down firmly; this helps create those highly coveted large clusters. Place the baking sheet in the center rack of the oven. Bake for 40 minutes, removing the pan halfway through to gently stir the granola. If you prefer very large chunks, stir carefully and press the mixture back down after the midway flip. Bake until the granola looks golden brown and feels slightly dry to the touch, keeping a close eye on it during the last 5 minutes to prevent burning.
- Remove the baking sheet from the oven and let the granola cool completely on the pan. This is the most important part—the granola will crisp up significantly as it cools. Resist the urge to stir it while it is hot if you want big clusters. Once cooled, break the granola into your desired size of chunks. Serve immediately in a bowl with your favorite yogurt or milk. Store any leftovers in an airtight container at room temperature for up to two weeks, or in the freezer for longer storage.
- Cook Time: 50 minutes