Instructions

• Preheat oven to 350°F (180°C) or 320°F (160°C fan). Line a large baking sheet with parchment paper or a silicone mat, or lightly spray it with non-stick oil.
• In a large bowl whisk the pumpkin puree, maple syrup, and pure vanilla extract until smooth.
• In another large bowl combine the rolled oats, pumpkin pie spice, ground cinnamon, and salt; mix to combine.
• Pour the wet mixture into the oat mixture and stir until the oats are evenly coated.
• Decide when to add the nuts and seeds: either stir the pecans and raw pepitas into the oat mixture now, or hold them back and add them later if you are concerned they may burn.
• Spread the mixture in an even layer on the prepared baking sheet.
• Bake for 30–40 minutes, stirring once halfway through baking. If you held back the pecans and pepitas, sprinkle them on and stir them in at the halfway point, then return the sheet to the oven.
• Bake until the granola is golden brown (it will crisp further as it cools).
• Remove the baking sheet from the oven and allow the granola to cool completely on the sheet before transferring to a jar or airtight container for storage.