Coconut Pumpkin Granola

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin puree

• Condiments

  • 1/2 cup Honey

• Pasta & Grains

  • 5 cups Oats, old fashioned

• Baking & Spices

  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 2 cups Coconut
  • 3/4 cup Pecans
  • 2 cups Pepitas, raw

Found on homecookingmemories.com

Ingredients

• 1 cup pumpkin puree
• ½ cup honey
• ½ cup melted coconut oil
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 5 cups old-fashioned oats
• 2 cups raw pepitas
• 2 cups shredded coconut
• ¾ cup chopped pecans

Directions

• Line two large baking sheets with parchment paper. Preheat oven to 325 degrees F.
• In a medium bowl (I actually mixed it in my food processor), mix together pumpkin, honey, coconut oil and vanilla. Mix in pumpkin pie spice and salt.
• In a large bowl, combine oats, pepitas, coconut, and pecans. Spoon pumpkin mixture into oat mixture. With spoon or with your hands, combine mixtures. Squeeze small amounts of the oats together to create clusters, if desired.
• Divide mixture between the two baking sheets. Bake in oven for 35-40 minutes or until golden brown, but with stirring the granola on the sheets every 10 minutes. Rotate baking sheets on the racks at this time too. When golden brown, remove from oven and allow to cool completely. Store in an airtight glass container or other food storage container for 10-14 days.