Pumpkin spice granola is made with simple pantry ingredients, and filled with toasted almonds, a touch of sweet honey, and bite-sized crunchy clusters. So easy to make, you’ll never buy granola again.
0 Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2 In a large mixing bowl, combine the rolled oats, quick-cook oats, coconut flakes, and almonds.
5 In a separate small bowl, whisk together the honey, coconut oil (warm it briefly in the microwave if it is not pourable), light brown sugar, almond extract, and salt.
6 Pour the liquids over the dry ingredients. Mix together until it comes together in small clumps.
8 Spread the granola out on the parchment. Bake, stirring halfway through, until light golden and fragrant, 20-22 minutes. Watch the granola carefully in the last few minutes of baking and remove if it gets darker than a golden brown.
4 Allow to cool completely at room temperature. (The granola will be soft when it comes out of the oven but will crisp as it cools.)
7 Once cooled, store in an airtight container at room temperature for up to a week.
