Pumpkin Spice Granola

About a year ago, I wrote a book review about Cast Iron Kitchen by Jesseca Hallows, which introduced me to her website, One Sweet Appetite. I have loved making granola ever since Alton Brown introduced me to it, but I really appreciate Jesseca's innovative flavors (LOVE her banana bread granola!) and have begun using the Pumpkin Pie granola template for other flavor experiments like blueberry lemon and apple pie.

Pumpkin Pie Granola

Ingredients
3 cups rolled oats
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup roughly chopped pecans or walnuts
1/2 cup pumpkin seeds
1/4 cup coconut oil I used canola oil
1/3 cup honey I did 1/4 c and that was sweet enough for me (mostly because I didn't want to dirty another measuring cup)
1 teaspoon vanilla extract
1/2 cup pumpkin puree not pumpkin pie filling

Instructions

Preheat your oven to 300 degrees. Line a baking tray with parchment and set aside.

Whisk together the oats, brown sugar, salt, pumpkin pie spice, and pecans in a large mixing bowl.
Microwave the coconut oil and honey for just a few seconds in a small separate bowl until liquid. Whisk in your vanilla and pumpkin puree.

Gently stir your wet ingredients into the dry until fully incorporated. Spread onto your prepared baking tray in an even layer.

Bake 30 minutes or until golden brown making sure to stir once halfway through baking. Allow to cool completely on the baking tray before enjoying. I'm not sure why, but this time I had to bake it for over an hour.

Recipe Notes
For a more clump filled granola make sure you keep the granola in a thicker layer. You may need to increase baking time by 10-15 minutes