Ingredients

The following ingredients have 6 Servings
  • 2 cups old-fashioned rolled oats ((242 grams; gluten-free, if needed))
  • 1 cup shredded coconut ((105 grams; unsweetened))
  • 1 cup pecans ((119 grams; or walnuts or pepitas))
  • 3/4 cup maple syrup ((255 grams))
  • 2 teaspoons ground cinnamon ((10 grams; or pumpkin pie spice))
  • 1/2 teaspoon fine sea salt ((5 grams))

Instruction

  • Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, stir together the oats, coconut, pumpkin seeds, maple syrup, pumpkin pie spice, and salt. 
  • Transfer the mixture to the lined baking sheet and spread it out for even baking. Bake at 350ºF until lightly golden, about 20 minutes. Stir the granola, so it will crisp evenly, then return to the oven for 5 to 8 more minutes, until it's slightly more golden. Don't bake more than 30 minutes, or it may start to burn.
  • Allow the granola to cool on the pan completely before removing it. If you'd like to add any dried fruit, now is the time to stir it in. Use your hands to break the granola into smaller pieces and store it in an airtight container until ready to eat.
  • Granola can be stored in an airtight container at room temperature for up to a week, or in the fridge for up to a month. Serve with your favorite milk or yogurt, or on its own for a crunchy snack.