Granola is so easy to make, and this Maple Pumpkin Pecan Granola is no exception. Once you make your own, it’s kind of hard to go back to store-bought granola. We recommend making it with a mild or medium intensity olive oil so that there won’t be an intense olive flavor such as a robust intensity olive oil will give. This granola is loaded with pecans, pumpkin seeds and added pumpkin spice mix for an Autumn flair. We also added one part golden raisins and one part regular raisins for an added touch of sweetness. If you don’t like raisins, you can leave them out. One important tip when making granola with dried fruit is to add it in for the last 10 minutes of baking so that the fruit doesn’t get too dry and keeps its supple texture.

What you’ll need:

6 cups old fashioned rolled oats

1 cup raw or unroasted pecans

1 cup raw shelled pumpkin seeds

2 teaspoons pumpkin spice mix

1 cup raisins (optional)

1/2 cup So Olive Mild or Medium Intensity Extra Virgin Olive Oil

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon sea salt

Here’s how:

Preheat the oven to 280°F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix the oats, pecans, pumpkin seeds, and sea salt. Then add the olive oil, maple syrup, and vanilla extract. Mix everything gently so that the maple and olive oil mixture coats the oats, pecan, and pumpkin seeds as much as possible. Then pour the contents from the bowl onto the baking sheet and distribute them evenly in a single layer. Pop the baking sheet in the oven for 25 minutes.

After 25 minutes, pull the granola out of the oven, add the raisins (this step is optional), and stir the granola. Place the baking sheet back into the oven for another 10 minutes. When the granola is fragrant and golden brown, take it out of the oven and stir it one last time. Allow it to cool and store in an airtight container for up to 3 weeks. Enjoy this Maple Pumpkin Pecan Granola with your favorite creamy yoghurt and fresh fruit.