Ingredients
Dry
- 3 c. quick oats, divided (not old fashioned or rolled oats)
- 2/3 c. homemade oat flour
- 1 c. puffed rice cereal
- 1 c. pecans, roughly chopped
- 1 tbsp. flax seeds
- 2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
Wet
- 1/4 c. pumpkin puree
- 1/2 c. pure maple syrup*
- 3 tbsp. coconut oil, melted
- 2 tsp. vanilla
Dried fruit
- 1/2 c. dried cranberries
- 1/2 c. golden raisins
*Instead of maple syrup, substitute with 1/2 c. brown sugar, honey, or a combination. If using honey, reduce your oven temperature as it tends to brown quickly!
Instructions
- Preheat your oven to 325 F. Line a rimmed baking tray with parchment paper.
- To make the oat flour: Place 1 c. of quick oats into a food processor, blender or coffee grinder. Process until powdery, and no chunks remain. Set aside 2/3 c.
- In a large bowl, combine all of the dry ingredients. Whisk to combine.
- In a small bowl, whisk together all of the wet ingredients.
- Add the wet ingredients to the dry ingredients.
- Stir the mixture; it will be quite stiff. Let it sit for about 5 minutes so that the oats can absorb some of the liquid.
- Spread the granola out evenly, in one single layer onto the prepared baking tray. *See Notes below.
- Bake, stirring occasionally until golden, about 45- 1 hour.
- Add the dried fruit in the last 10 minutes of baking.
- Cool completely on the baking tray.
- Store in an air-tight container in the refrigerator or freezer.
Notes
*Granola likes space. Make sure to spread it out evenly, in one single layer on your baking tray. If it’s piled too high, it will cook unevenly leaving you with a mix of soft and crunchy pieces.