Pumpkin Pecan Granola
I have updated my pecan granola recipe to make an oil-free version and I love it even more than the original! This one forms clusters but is still mostly a loose granola, so if you want more clusters then increase the pumpkin and maple syrup a little to make the oats more 'wet' prior to baking. If you love pecans, you will love this granola!! You can substitute or omit some of the seeds if desired, but they add nutrition, flavor, and crunch, so I highly recommend including all of them. Most important though are the pecans -- they are the star of the show here so don’t skimp on them! A seasonal variation is to add 1/2 cup pumpkin puree to the applesauce to make Pumpkin Pecan Granola.
My granola is only lightly sweet, and tastes great alone, or mixed with dried or fresh fruit, or as a topping for an acai bowl. One of my favorite treats is to cut an apple, spread with some mixed nut or almond butter, and top with this granola... so, so delicious!
4 c. rolled oats
1/2 c. Liquid Dates (see recipe)
3 T. maple syrup (use only 100% pure maple syrup)
1/2 c. unsweetened applesauce
1/2 can unsweetened pumpkin
2 t. vanilla
3 t. pumpkin pie spice
1 t. Himalayan pink salt, or kosher salt
2 c. pecan halves or very coarsely chopped pecans (I like to use a mix of pieces and whole)
1 c. sprouted raw pumpkin seeds (substitute sunflower seeds or omit)
3 T. flax seeds
3 T. chia seeds
1/2 c. unsweetened coconut flakes (optional)
Preheat oven to 300 degrees.
In a small bowl, mix together the date syrup, maple syrup, applesauce, vanilla, pumpkin pie spice, and salt.
In a larger bowl, combine oats, pecans, pumpkin/flax/chia seeds. Pour wet mixture over dry ingredients and stir until oats are all coated.
Spread granola into a thick layer on a sheet pan lined with parchment paper.
Bake for 50-60 minutes, start checking at 45 minutes, continue baking until granola is lightly browned and pecans are toasted, then turn off the oven and leave the granola in the oven as it cools for an hour or so. Remove from the oven and if the granola is still warm, let cool completely before eating as it crisps more as it cools.
Stored in an airtight container, it will last a week or more. I do like to warm it in the oven prior to serving if it is several days old. You can also freeze leftovers, and then just warm in an oven prior to serving.