For breakfast, a snack, or a treat, this granola is an autumn staple in our house. Its simple, healthy'ish, and delicious. Warm fall spices, pepitas, maple, and pecans, all the flavours you need to embrace fall.
Author: Lisa Genest
3cupsold-fashioned rolled oats
2cupscrispy rice cereal
¾cuppecans,rough chopped and whole
⅓cuproasted, unsalted, shelled sunflower seeds
Arrange oven racks to top and bottom thirds of the oven. Preheat oven to 325°F. Line two baking sheets with parchment paper.
In a small saucepan add the brown sugar, oil, maple syrup, salt, ginger, cinnamon, nutmeg, and cloves; cook over medium heat, stirring a few times, until sugar is dissolved, about three minutes. Cool.
While the wet ingredients are melting together, in a large bowl, stir together oats, cereal, pepitas, pecans, sunflower seeds, and flaxseeds.
Pour the brown sugar mixture over the oat mixture and stir; ensure it is thouroughly combined.
Divide the mixture between the two baking sheets, spread evenly, tamp down.
Bake for 20 minutes total, switching and rotating pans halfway through and stirring once. After you stir the granola around, tamp it down again to preserve clumps.
Remove from oven when granola has lightly browned and looks toasted. Cool. Do not touch and let cool completely for clumps.
Granola will keep in air-tight container for up to 3 weeks.
Adapted, lovingly and respectfully, from Canadian Living's Pumpkin Pie Granola.