A spin on one of my favorites, this fall granola will make your house smell great in addition to being so good you’ll want to consider making a double batch!

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Prep time: 10 minutes

Bake time: 25 minutes

Total time: 35 minutes

Makes a full baking sheet (about 6-8 cups)

• 2 cups oats (I use quick cook oats)
• 1 cup chopped walnuts or pecans
• 1 cup baked pumpkin seeds (I like the salted kind)
• 1 teaspoon cinnamon
• 1/4 cup coconut oil
• 1/3 cup pure maple syrup
• 1 Tablespoon vanilla

• Preheat oven to 300 degrees Fahrenheit.
• Line a baking sheet with parchment paper.
• In a large mixing bowl, add oats, nuts, and cinnamon, and mix together.
• In a small, microwave safe bowl, add coconut oil and microwave until melted (about a minute).
• Add the maple syrup to the coconut oil and whisk them together. Microwave another 30-60 seconds. Add vanilla and whisk together again.
• Pour wet ingredients over dry ingredients and stir until all of your oats and nuts are well coated.
• Pour granola mixture onto your baking sheet and spread it out into one thin, even layer.
• Bake for 25-30 minutes or until the edges are starting to show a little color. Do not over bake.
• Let cool entirely before breaking it up into pieces. Store in airtight container for up to 2 weeks.

• If you want a kid-friendly version of this, you can remove the nuts or sub in a softer one, like cashews.

This version is very similar to my vanilla granola recipe, but adds pumpkin seeds and insists on using maple syrup for more of those earthy fall flavors.

You can use whichever version you like, but I love using salted pumpkin seeds and walnuts because when mixed with the sweetness of the maple syrup and cinnamon, it gives that salty + sweet when eating and makes my mouth literally water.

We treat this version as more of a snack mix than a granola that goes on yogurt, but it’s great on vanilla Greek vanilla too.

Until next time,