Ingredients:
2 cups gluten-free rolled oats
1/2 cup chopped pecans or walnuts
2 Tbsp raisins
1 1/2 Tbsp chia seeds
2/3 cup pumpkin purée
1/3 cup maple syrup
3 Tbsp coconut oil
1 teaspoon pumpkin pie spice (can sub for cinnamon)
1/2 teaspoon vanilla extract
pinch of salt
Directions:
Preheat the oven to 350 degrees F.
Mix the oats, nuts, chia seeds, raisins, pumpkin pie spice, and salt in a large bowl.
In a separate bowl, mix the pumpkin purée, maple syrup, vanilla extract, and coconut oil.
Pour the wet ingredients into the bowl with the oats mixture, and thoroughly mix.
Line a 7x9 baking dish with coconut oil or parchment paper.
Pour the granola mixture into the bottom of the baking sheet and press down.
Place the granola mixture into the oven and bake for about 20 minutes.
Let cool for 15 minutes and cut into rectangles.
Store in an airtight container in the refrigerator for up to 2 weeks.
