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Author Notes: Chock-full of whole, protein-packed ingredients, natural sugars, healthy oils, and fiber-packed pumpkin, this granola is unalloyed pure; a testament to the benefits of whole eating. Choose this pumpkin-thrice snack for a real energy boost—whether it be to start your day or a mid-afternoon snack—where excessive sugar, unhealthy oils, and processed ingredients won't pull you down.
This recipe was adapted from Minimalist Baker. —KvellintheKitchen
Makes about 5 cups
- 3 cups rolled oats
- 1 1/4 cups raw pecans
- 1/3 cup raw pepitas
- 1/2 cup raisins or dried cherries
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice (plus extra dash of cinnamon, nutmeg, and allspice)
- 1/4 cup coconut or canola oil
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
- Preheat oven to 340 F.
- Mix the oats, nuts, seeds, raisins, spices, sugar (if using), and salt together in a large bowl.
- In a small saucepan over medium-low heat, warm the oil, maple syrup, and pumpkin puree and whisk. Pour the saucepan contents over the dry ingredients and quickly mix with a wooden spoon.
- 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. *This ensures the mixture is completely spread out in a single layer. The mixture does fit on one baking sheet, but it will be compact and not properly crisp if too crowded.
- Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
- Transfer to an airtight container, where it will keep for a couple weeks.