Pumpkin pecan granola

I've never made granola at home. But now I know why people do. I'm starting to hesitate more when it comes to buying pre-made salad dressings, croutons, granola, etc. at the store because I know I can make it homemade. And what's better? I mean, really. You know what's in it. It's fresher. It's better for you. And a good recipe helps...

Zack and I eat a lot of Greek yogurt. It's the perfect thing to dive into when I don't have much time for lunch at work. Or when I want something different from my usual (and I mean, very usual) weekday-morning cereal. And when I saw this pumpkin pecan granola recipe, I knew it was the perfect thing to spice up my yogurt. Plus, we all know I love pumpkin. No secret, right?

Now about the recipe. It comes from The Sprouted Kitchen, as did my recent Greek chicken with tzatziki. The author points out that she uses extra-virgin olive oil as a healthier alternative to melted butter to ensure that the granola turns crisp. I like that. Speaking of crisp, keep a close eye on your granola. I think I baked mine for 4-5 minutes too long and it was very golden as a result. Although, it's not too bad on the toastier side, I look forward to making a more perfectly baked batch of this granola. I did use Grade A maple syrup instead of the recommended Grade B; I wonder if this made a difference.

Pumpkin pecan granola

As adapted from The Sprouted Kitchen - A Tastier Take on Whole Foods

Makes about 3 cups.

Ingredients:

2 1/2 tablespoons extra-virgin olive oil

Kosher salt

3/4 teaspoon pumpkin pie spice (ground cinnamon, nutmeg, ginger, cloves)

1/3 cup Grade A maple syrup

1/3 cup pumpkin puree

2 cups old-fashioned rolled oats

1/2 cup raw pecan pieces

3 tablespoons sesame seeds

1/2 cup raisins

Preheat oven to 325 degrees F. In a large mixing bowl, combine olive oil, 1/2 teaspoon salt, pumpkin pie spice, maple syrup, and pumpkin puree; whisk to combine. Add oats, pecans, and sesame seeds; stir until evenly coated. Spread mixture on a baking sheet, keeping some clusters of oats and nuts intact so that finished granola has some chunks (don't be too rough spreading). Bake granola, stirring every so often until dry and light brown in color, 35-45 minutes. Remove from oven, allow to cool, then add raisins and toss to mix. Add a little more salt if needed. Cool before storing. Store in airtight container for up to 2 weeks.

I'm still enjoying this granola. You should enjoy this granola. Cheers.