Pumpkin Granola

I love making granola (the house always smells amazing) so I decided to create a seasonal version. This has just the right amount of pumpkin and autumn spices. I like it best sprinkled on vanilla yogurt or on oatmeal for a little crunch. It’s also delicious with milk and a few slices of banana for a quick breakfast. I like to put it in mason jars and give to family and friends to spread some autumnal cheer.

Ingredients

¾ cup real maple syrup

½ cup olive oil or coconut oil

¾ cup canned pumpkin

1 ½ teaspoon salt

1 ½ teaspoon vanilla extract

1 teaspoon pumpkin spice

½ teaspoon cinnamon

6 cups old fashioned rolled oats

¾ cup chopped pecans

¾ cup pumpkin seeds

½ cup raisins

Directions

Preheat oven to 350 degrees. Grease a large baking sheet.

In a large mixing bowl, whisk the syrup, oil, pumpkin, salt, vanilla, pumpkin spice, and cinnamon until smooth.

Add in the oats, pecans, and pumpkin seeds. Stir until it’s evenly coated.  Spread the granola around evenly on the baking sheet. Bake for 15 minutes, then stir, and spread out again. Bake for another 15 minutes.

Let cool. Then sprinkle the raisins on top and stir to combine.

Store in an airtight container for up to 2 weeks or freeze for up to 3 months.

Makes about 8 cups of granola