Ingredients:
- 3 cups (270g) certified gluten-free rolled oats
- 1 cup (110g) pecans, roughly chopped
- ½ cup (60g) pumpkin seeds (pepitas)
- 1 tsp (2g) ground cinnamon
- ¼ tsp (0.5g) ground allspice
- ¼ tsp (0.5g) ground ginger
- ¼ tsp (0.5g) ground nutmeg
- ½ tsp (3g) kosher salt
- ½ cup (120ml) pure maple syrup
- ⅓ cup (80g) pumpkin puree (unsweetened)
- ¼ cup (60ml) coconut oil, melted
- 1 tsp (5ml) vanilla extract
Instructions:
- Preheat your oven to 325°F (160°C). In a large bowl, combine the certified gluten-free oats, pecans, pumpkin seeds, and all the spices.
- Pour in the melted coconut oil, maple syrup, pumpkin puree, and vanilla. Stir gently until the oats are mahogany-colored and evenly coated, being careful not to overwork the mixture.
- Line a baking sheet with parchment paper. Pour the granola mixture onto the sheet and use a spatula to press it down firmly into a flat, even layer to ensure large clusters.
- Bake for 25–30 minutes until the edges turn a deep golden brown and the center smells nutty and toasted.