PUMPKIN PIE GRANOLA WITH PECANS

My granola is famous within my family, and the formula is both simple and highly adaptable. The secret is a slow bake in a low oven with absolutely no stirring. Your home will be filled with a scrumptious, spiced pecan pie aroma for hours as it bakes and cools, making you count the minutes until your first nibble.

Makes about 4 cups

⅓ cup coconut oil, melted

⅓ cup maple syrup

1 teaspoon vanilla extract

3 cups large-flake rolled oats (not instant)

1 cup chopped pecans

2 tablespoons packed demerara sugar (dark brown sugar)

1 tablespoon plus 1 teaspoon pumpkin spice (see page 247)

¾ teaspoon sea salt

Preheat oven to 300ºF. Line a large-rimmed baking sheet with parchment paper.

In a large bowl, combine coconut oil, maple syrup, and vanilla. Mix in remaining ingredients. Spread evenly onto prepared baking sheet and bake for 1 hour, until uniformly browned. Cool completely on baking sheet before storing airtight in the pantry. Serve with yogurt, milk, or enjoy by the handful.