Time
0 min
Serving
25 persons
Calories
283
I'm a huge fan of crunchy granola breakfast cereals, but wanted to make my own so I could change it up now and again. Makes a great addition to yogurt or topping for ice cream.
Ingredients
- rolled oats: 6 cups
- flax seed meal: 1 cup (freshly ground)
- steel-cut oats: 1 cup
- oat bran: 1 cup
- wheat germ: 0.5 cup
- pecans: 1 cup (chopped)
- agave nectar: 0.75 cup
- canned pumpkin: 0.5 cup
- brown sugar: 0.5 cup
- water: 0.5 cup
- canola oil: 2 Tbsp
- vanilla extract: 2 Tbsp
- pumpkin pie spice: 2 tsp
- sea salt: 1 tsp
- dates: 1 cup (finely chopped)
- miniature chocolate chips: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
-
Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
-
Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.
