• 4 cups gluten free old-fashioned oats
  • 1 cup roasted pumpkin seeds
  • ½ cup pecans chopped small
  • ½ cup maple syrup
  • 6 tablespoons butter melted
  • 4 tablespoons pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • Pinch of salt
  1. Preheat oven to 275 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, add all ingredients and stir until fully incorporated.
  3. Divide the mixture between two baking sheets and bake for 20 minutes. Remove from oven, stir well, and place baking sheets back in the oven for another 20 minutes.
  4. Allow the granola to cool completely on the baking sheets before transferring to an airtight container.
Recipe Notes

Notes: Granola will keep for up to two weeks.