All of the wonderful scents of fall in a simple granola that has become our new favorite.
(modification of recipe originally from Minimalist Baker)
Serves 16 (¼ cup servings)
- 3 cups Old Fashioned Oats
- ¾ cup chopped raw pecans
- ¼ cup raw pepita seeds (no-shell pumpkin seeds)
- 3 tablespoons brown sugar
- ¼ teaspoon kosher salt
- 1 ½ teaspoon pumpkin pie spice (or follow recipe below to make pumpkin pie spice mix)
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1/3 cup pumpkin puree
Preheat oven to 340 degrees F.
Mix the first six ingredients (oats through pumpkin pie spice) in a large bowl with a whisk.
In a small saucepan over low heat, warm the oil, syrup and pumpkin puree and whisk to combine. Pour these wet ingredients over the dry oat ingredients and quickly mix with a wooden spoon.
Spread the mixture evenly onto two foil lined half sheet pans or bake in two batches (we can fit the mixture on to 3 smaller quarter sheet pans if you have this size) for 25 to 30 minutes or until golden brown and stirring mixture after first 15 minutes. If you prefer chunkier granola, do not stir but instead rotate the pans halfway through to ensure even cooking.
Remove pans from oven and let cool completely, at least 30 minutes, as granola will crisp as it cools. Transfer to an airtight storage container. Serve alone, over yogurt, or as a cereal with milk.
Nutritional Info/ Serving: Calories 164, Fat 9 g, Protein 3 g, Carbs 17 g
21 Day Fix Container Equivalents: 1 Yellow, 0.5 Blue, 0.5 Orange, 1 tsp
Pumpkin Pie Spice Mixture:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
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