Maple Pecan Granola with Pomegranates - Talley Farms Box

Ingredients

• Breakfast & Brunch
• 4 cups rolled oats
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1 cup pecans
• 1 tsp pumpkin pie spice
• pinch of salt
• 1/2 cup coconut oil, melted
• 1/4 – 1/2 cup maple syrup
• Preheat oven to 325 degrees
• In a large bowl combine oats, pumpkin seeds, sunflower seeds, pecans, pumpkin pie spice and salt.
• Spread granola mixture onto a baking sheet and bake in the oven for 40-45 minutes or until toasted and golden brown. Let cool and store in an air tight container.
• Serve with yogurt or milk and fresh pomegranate seeds.
• Pomegranate
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish