Pecan Granola

I created this granola as part of my attempt to replicate the pumpkin harvest Chobani Flip yogurts. If you’ve never had one, it’s a pumpkin spice flavored yogurt that has a pecan granola that you flip into the yogurt. It’s one of my favorite seasonal items to grab at the grocery store.

To make my own I plan on mixing a tablespoon of pumpkin pure, a dash of cinnamon and a dash of nutmeg into a cup of plain greek yogurt. Then I’ll top it with this amazing pecan granola.

The granola is honestly SO good. I was expecting my first batch to be a miss, but it turned out so good I had to stop myself from snacking on the whole tray.

The mix includes oats, pecans, pumpkin seeds and coconut! I used maple syrup as the sweetener, but you could always use honey, agave, sugar or brown sugar instead.

Ingredients

• 1/2 c rolled oats

• 1/4 c chopped pecans

• 1/4 c shredded sweetened coconut

• 2 T pumpkin seeds

• 1/4 t cinnamon

• 1/4 t salt

• 1/4 t vanilla

• 1 T pure maple syrup

• 2 T coconut oil, melted

Directions

1. Preheat oven to 300F (275F if using a nonstick pan like me).

2. On a sheet pan, toss the oats, pecans, coconut, pumpkin seeds, cinnamon and salt.

3. Drizzle, the vanilla, syrup and coconut oil over the oat mixture and then toss everything together until evenly coated.

4. Bake for 40 minutes, tossing halfway through.

Notes

Gluten-free: This recipe is gluten-free as long as you use gluten-free oats.

Dairy-free: This recipe is dairy-free.

Oats: Use old fashioned rolled oats, not steel cut or instant oats.

Pecans: Pecans are definitely the nut of choice for this fall flavored granola, but walnuts are a great alternative if you need one.

Pumpkin Seeds: Also known as pepitas. Sunflower seeds would a great substitute.