Ingredients

• 6 cups rolled oats
• 1 cup freshly ground flax seed meal
• 1 cup steel-cut oats
• 1 cup oat bran
• 1 cup chopped pecans
• 0.5 cups wheat germ
• 0.75 cups agave nectar
• 0.5 cups canned pumpkin
• 0.5 cups brown sugar
• 0.5 cups water
• 2 tablespoons canola oil
• 2 tablespoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon sea salt
• 1 cup finely chopped dates
• 1 cup miniature chocolate chips

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
2. 2 Mix together rolled oats, flax seed meal, steel-cut oats, oat bran, pecans, and wheat germ in a large bowl until well combined. Whisk together agave nectar, pumpkin, brown sugar, water, canola oil, vanilla, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour pumpkin mixture over oats mixture; stir to coat. Spread mixture on the prepared baking sheets.
3. 3 Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely.
4. 4 Mix chocolate chips into cooled granola until evenly combined. Store in an airtight container.

Nutrition per serving