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Submitted by mrgmsrd
A delicious way to get in the fall spirit. Delicious eaten with plain or vanilla Greek yogurt or by the handful for a wonderful snack. Adapted from a recipe by Deb Perlman of Smitten Kitchen.
1 cup pepitas (raw pumpkin seeds)
2 tablespoons olive oil
1/4 cup pure maple syrup (not pancake syrup!) or honey
1/2 teaspoon fine sea salt
1/2 teaspoon pumpkin pie spice OR ground cinnamon
1 large egg white
1 cup pitted and chopped dates OR dried cranberries
3 cups old fashioned oats
1 cup raw almonds or pecans (pieces are fine)
Preheat your oven to 300 degrees. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it in a single layer on a parchment-lined baking sheet.
Bake for 45 to 55 minutes, rotating the pan after 30 minutes. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it’s completely cool, break up granola into whatever size clusters delight you. Sprinkle in dried fruit.
The granola keeps at room temperature in an airtight container for 2 weeks. It keeps even longer in the freezer, if you’re the stockpiling type.
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