- 1 cup pecans
- 1 cup rolled oats (gluten-free if necessary)
- 1/2 tsp sea salt
- 1/2 cup sliced almonds
- 1/2 cup pepita seeds
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 2 tsp pumpkin pie spice
- Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper.
- In a food processor, pulse the pecans until they are broken up, but not the texture of flour. Add the oats and salt and pulse 10-15 times.
- Transfer the oat mixture into a medium bowl and stir in the almonds and pepita seeds. Add maple syrup and pumpkin pie spice. Stir until combined. Add the coconut oil. Stir.
- Pour the granola onto parchment paper lined baking sheet. Press into a thin layer making sure that there are no holes where the parchment paper shows. It will look like a sheet of granola bars. This is what makes it chunky.
- Bake 12-15 minutes, until the edges are slightly browned. Remove the pan from the oven and let it cool for at least 15 minutes.
- After 15 minutes are up, break up the granola with your hands into whatever size chunks you desire. If the bottom of the granola is still moist, flip the pieces and allow it to cool additional time. Store it in an airtight container for two to three weeks.
- Don't go out and buy pecans specifically for the recipe, use what you have (other than peanuts). Walnuts, almonds, cashews.. it's all great!
- Coconut oil can be solid or liquid depending on it's temperature. If yours is in solid form, pop it into the microwave or onto the stove for a bit and it will liquify.