Alright pumpkin-heads, this one is for you! I know, another vegan posting another granola recipe. (When will those granola-heads STOP? Never. Why? Cause it's freaking awesome.) So here is a recipe to satisfy the pumpkin and granola lovers alike, and a way to cram in some more pumpkin (as if all the pumpkin bread, muffins, cupcakes, and pie aren't enough. They aren't.), and will fill your house with the greatest aroma of the season (next to the soon-to-be Christmas cookie aroma in my kitchen... OH MY GOSH DID I JUST SAY CHRISTMAS. Okay saving my excitement for another post. Breathe, Jessie, breathe.)
2 cups gluten free rolled oats
1/4 cup almond meal
1 heaping teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon pink salt
1/2 cup raw pepitas shelled pumpkin seeds
3/4 cup agave nectar
1/3 cup pumpkin puree
Preheat your oven to 325F. Toss the oats, almond meal, spices, salt and pepitas together in a medium mixing bowl. In another small bowl, whisk the pumpkin and agave nectar together. Pour the wet mixture into the oat mixture, and toss/stir until well incorporated. Lay the granola mixture out evenly in a 9x13inch baking pan lined with parchment paper. Bake for 20 minutes, then flip and bake an additional 15-20 minutes, or until the granola starts to turn into a golden brown on top. Let fully cool before transferring to an airtight container. Keep on the counter for 3-4 days, or in the refrigerator for a week.
Notes: This granola is more on the chewier side than crunchy. If you prefer a real crunchy granola, omit the pumpkin puree, decrease the amount of agave to 1/2 cup, and bake for 15 minutes on each side.