Fall is my favorite season. And with fall comes all things pumpkin, which I love. TDN gets sick of pumpkin by the end of November, but this was one of his favorite fall recipes last year which has been requested to come back into the granola rotation. It has a nice maple flavor, as well as the subtle, but not overwhelming taste of pumpkin. I could eat a whole batch of this in a sitting, no problem!
- 3 cups old-fashioned rolled oats
- 1 1/2 cups pecan halves
- 3 Tbsp sugar
- 1/4 tsp salt
- 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 cup vegetable oil
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
Instructions:
Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil. Set aside.
In a large bowl, mix together oats, pecans, spices, sugar, and salt.
In a small bowl, whisk oil, syrup, and pumpkin puree together well.
Pour pumpkin mixture over dry ingredients and quickly mix with a wooden spoon.
Spread the mixture onto your baking sheet and bake for 20-30 minutes, stirring once after about 15 minutes.
Remove from oven when golden brown. Pour into a large bowl and stir until completely cool.
Transfer to an airtight container.
Recipe adapted from Minimalist Baker
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