- 3 cups old-fashioned oats
- 1/2 cup coarsely chopped pecans
- 1/2 cup pumpkin seeds
- 3 tablespoons brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/3 cup maple syrup
- 2 tablespoons canola or safflower oil
Preheat oven to 300° F. Line a rimmed baking sheet with parchment or a silicone baking mat.
In a large bowl, combine oats, pecans, pumpkin seeds, brown sugar and pumpkin pie spice. Combine maple syrup and oil in a small saucepan or a microwave-safe container and heat just until mixture is warm through. Pour warm liquid over oat mixture and stir until oats are fairly evenly coated. Spread in a thin layer on the prepared baking sheet.
Bake until evenly golden, about 45 minutes, stirring every 15 minutes. Let cool completely, then store in an airtight container for up to 1 month.
If your pumpkin seeds are unsalted, you may want to add 1/4 teaspoon salt to the dry ingredients.
You can make your own pumpkin pie spice for this recipe by combining 3/4 teaspoon cinnamon, 1/4 teaspoon each nutmeg and ginger, and 1/8 teaspoon cloves.
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