Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 300°F (150°C) and line a baking pan with parchment paper.
- In a large mixing bowl, combine the gluten-free oats and chopped pecans.
- Melt the coconut oil, maple syrup, and pumpkin puree in a small pot over medium-high heat for about 3-4 minutes.
- Whisk in the pumpkin pie spice and vanilla extract into the melted mixture.
- Pour the wet mixture over the oats and pecans, stirring to coat evenly.
- Transfer the mixture to the baking pan, spreading it into an even layer. Bake for 15 minutes, stir, then bake for another 15 minutes.
- Allow it to cool completely in the pan, then break apart clumps and fold in chocolate chips.
- Store in an airtight container for up to 3 weeks.
Nutrition
Notes
Ensure even coating of dry ingredients with the wet mixture for best clusters and always store in an airtight container for maximum freshness.