This recipe was adapted from Sara Forte's The Sprouted Kitchen cookbook, which rounds out the granola with pecans and raisins. However, it's pumpkin season and I love adding nutty green pepitas to my breakfast. They toast up beautifully in the oven and complement the mild pumpkin flavour of the granola.
In a large mixing bowl, combine the olive oil, 1/2 teaspoon salt, the pumpkin pie spice, maple syrup, and pumpkin puree and whisk to combine.
Add the oats, pipetas, and sesame seeds and stir until evenly coated.
Spread the mixture on the baking sheet, keeping some of the clusters of oats and seeds intact so that the finished granola will have some chunks. Bake the granola, stirring every so often by scooping the mixture from the edges of the pan toward the middle and spreading it evenly again, until dry and light brown in colour, 35 to 45 minutes.
Remove from the oven and allow the granola to cool a few minutes. Cool completely before storing. Store in an airtight container for up to 2 weeks.