Prep time: 10 minutes
Cook time: 45 minutes
Servings: 8

• 6 tablespoons mild olive oil or other vegetable oil

• ¼ cup pumpkin puree

• 3 tablespoons maple syrup

• 3 tablespoons maple sugar, coconut sugar, or light brown sugar

• 2 teaspoons pumpkin pie spice

• ¾ teaspoon fine sea salt

• 2 ½ cups old-fashioned gluten-free rolled oats

• 1 cup raw pecan halves

• ½ cup raw pumpkin seeds

Position a rack in the upper third of the oven and preheat to 325º. Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together the olive oil, pumpkin puree, maple syrup, sugar of choice, pumpkin pie spice, and salt.

Add the oats, pecans, and pumpkin seeds. Stir well.

Spread the oat mixture into the prepared pan. Take the time to spread it into an even layer with the edges slightly thicker than the middle, this way the granola will bake evenly.

Bake the granola without stirring until deeply golden, 35-50 minutes. If it’s browning too quickly, lower the oven temp by 25º. It will still be soft when hot but should crisp up as it cools.

Test for doneness by removing a small clump of granola, placing it on a plate to cool for a minute or two, and eating it. If it’s crisp when cool, it’s done. If it’s still soft, return to the oven for 5 more minutes and test again.

Remove from the oven and let cool to room temperature, about 30 minutes. Break up into whatever size clusters you like and store airtight for up to 1 month. If the granola softens as it sits, return it to a 250º oven for 10 minutes to crisp it up again.