Uploaded October 2014 | Updated September 2026, 2 weeks ago

---

SUBSCRIBE TO ME ON YOU TUBE

youtube.com/user/msdessertjunkie?sub_confirmation=1

Where Else Can You Find Me Online?

FOLLOW ME ON FACEBOOK facebook.com/msdessertjunkie

STALK ME ON TWITTER
twitter.com/msdessertjunkie

HAPPY SNAPS GO HERE ON INSTAGRAM - msdessertjunkie

BLOG msdessertjunkie.com
_____________________________________________


Ingredients

225g Rolled Oats
160g Raw Pecans
40g Raw Seeds (I used Pumpkin, Sunflower Seeds and Pine Nuts in mine)
60g Caster Sugar
5g of Sea Salt
20g of Pumpkin Pie Spice or make your own using the ratio below
85g Coconut or Olive Oil
110ml Maple Syrup or Agave for the vegan version or honey if you aren’t vegan
85g Pumpkin Puree

Bake for 20 to 30 minutes for 180c or 350f, mixing it up at halfway point.

If you prefer chunkier granola, don’t move your granola as it will breaks up the clusters and allow to cool before placing into a air tight container.

AND ENJOY !!!

Pumpkin Spice - Use these ratios to make up your mix

3 parts ground cinnamon
1 part ground ginger
1 part ground nutmeg
1/2 part ground cloves
1/2 part ground allspice