Recipe adapted and shared by Lisa B
3 cups oats
1 cup shredded coconut
1/2 cup raw pecans chopped
1/2 cup almonds chopped
1/2 -3/4 cup raw pumpkin seeds
3 tablespoons butter
1/2 cup pure maple syrup
1 tablespoon coconut oil
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla
4 tablespoons local honey
Instructions:
Preheat oven to 325 degrees F, line a baking sheet with parchment paper.
In a large bowl, combine: oats, shredded coconut, pecans, almonds and pumpkin seeds.
In a small pot or skillet, melt the butter over medium heat until it foams and browns slightly. Once the butter is browned, whisk the browned bits from the bottom of the pan, remove from heat and slowly add in the maple syrup and coconut oil followed by the cinnamon, pumpkin pie spice and salt. Lastly, stir in the vanilla.
Pour the warm mixture over the dry oat, nut and seed mixture and combine well. (I usually stir this for a few minutes to ensure everything is evenly coated.
Turn the granola mixture out on the parchment lined baking sheet and drizzle with about 2 tablespoons of honey.
Bake for 15-20 minutes then open the oven and stir the granola to ensure even toasting. After you stir, drizzle with the remaining 2 tablespoons of honey and bake for 20-25 more minutes (or more depending on how toasted you like your granola).
Remove from oven and let cool. Once cool, break into clusters and store in an airtight container at room temperature for 2-3 weeks.
Enjoy with plain Greek yogurt and your favorite fruit, right out of the container as a snack, or even in a bowl with milk!
