Ingredients

The following ingredients have 8 Servings
  • 3 cups rolled oats
  • 1 cup pecans
  • 1 cup pumpkin seeds/pepitas
  • 1/2 cup cashews
  • 2 tsp pumpkin spice (see my DIY version to make it yourself)
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/3 cup pureed pumpkin (not pumpkin pie filling)
  • 1/4 cup coconut oil
  • 1/3-1/2 cup pure maple syrup (use based on sweetness preference)
  • optional: 1 egg white, whipped*

Instruction

  • Preheat oven to 350 degrees F.
  • Mix all dry ingredients together.
  • Add in vanilla, pumpkin, coconut oil and maple syrup and stir to combine.
  • Add in optional whipped egg white at this point.
  • Place mixture on a baking sheet lined with a silicone mat or parchment paper.
  • Bake for 15 mins.
  • Remove from oven and turn over as much of the granola as you can.
  • Place back in oven for another 15 mins.
  • Remove from oven, and let cool for 20 mins before placing in a sealed jar or container.
  • Will keep for at least 2 weeks (if it lasts that long!)