Pumpkin Pecan Granola

October 19, 2013

Pumpkin Pecan Granola
  • 2½ tablespoons extra-virgin olive oil
  • sea salt
  • ¾ teapsoon pumpkin pie spice
  • ⅓ cup maple syrup
  • ⅓ cup pumpkin puree
  • 2 cup rolled oats (can you use gluten free)
  • ½ cup raw pecans
  • 3 tablespoons sesame seeds
  • ½ cup raisins
  1. Preheat oven to 325
  2. In a large mixing bowl, combine the olive oil, ½ teaspoon salt, the pumpkin pie spice, maple syrup, and pumpkin puree and whisk to combine. Add the oats, pecans, and sesame seeds and stir until evenly coated.
  3. Spread the mixture on the baking sheet, keeping some of the clusters of oats and nuts intact so that the finished granola will have some chunks.Bake the granola, stirring every so often by scooping the mixture from the edges of the pan toward the middle and speaking it evenly again, until dry and light brown in color, 35-45 minutes. Add the raisins and toss to mix. Cool completely before storing. Can store in an airtight container for up to 2 weeks.
From Sprouted Kitchen


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