Ingredients:

  • 3 cups (270g) old-fashioned rolled oats
  • 1 cup (130g) raw pumpkin seeds (pepitas)
  • 1/2 cup (75g) sliced almonds
  • 3 tbsp (21g) ground flaxseeds
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (120ml) pure maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 1/4 cup (60g) pumpkin puree (unsweetened)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) pumpkin pie spice

Instructions:

  1. Preheat your oven to 300°F (150°C).
  2. In a large mixing bowl, combine the oats, pumpkin seeds, almonds, flaxseeds, and salt.
  3. In a separate small bowl, whisk together the melted coconut oil, maple syrup, pumpkin puree, vanilla, and pumpkin pie spice until velvety smooth.
  4. Pour the wet mixture over the dry ingredients and fold with a spatula until every oat is glistening and coated.
  5. Line a baking sheet with parchment paper and spread the mixture in an even layer, pressing down firmly with a spatula to encourage clumping.
  6. Bake for 25–30 minutes, stirring gently every 10 minutes, until the granola is fragrant and golden-brown.
  7. Remove from the oven and immediately press the granola down one last time.
  8. Allow the granola to cool completely on the pan for at least 45 minutes to ensure the sugars crystallize and create a crisp texture.