Pumpkin Granola - Little Sunny Kitchen

Prep Time 10

Cook Time 30

Total Time 40

Preheat the oven to 350°F (180°C)/fan oven 320°F (160°C). And either spray a baking sheet with non-stick oil, or use parchment paper, or a silicone mat.
In a large bowl whisk the pumpkin puree with maple syrup and pure vanilla extract. To that, add your nuts and seeds (if your oven is extra hot, add them later as they can get burnt easily).
Add in the oats, pumpkin pie spice, cinnamon, and salt (this granola is meant to be sweet and salty at the same time).
Give everything a very good mix, and evenly spread the mixture over your baking sheet.
Bake for 30-40 minutes stirring halfway through until golden brown. Remember, the granola will crisp up even more when it cools down.
Remove from oven, and allow it to cool down completely before storing it in a jar.

One serving is around half a cup.
Store granola in an airtight container or jar for up to 4 weeks at room temperature. If your granola is not crunchy enough, spread on a sheet pan and bake it on low temperature for 10 minutes or so and it should crisp up.