Granola always seems to provide a never-ending supply of deliciousness (and uses!), even though I just end up eating the entire batch as-is before it ever makes to a bowl of oatmeal, cereal, and the like. This granola is good enough to just scoop off the *cooled* baking sheet and enjoy. The spicy-sweet combination of pumpkin spice is subtle, but delicious. Chocolate chips make this granola especially festive. Plus, who doesn't love the complex flavor of honey?
Are you following a vegan diet? No problem! You can substitute maple syrup for the honey and incorporate vegan chocolate chips (unless you want to omit them completely).
If you've followed any of my previous recipes, you'll notice pecans have a tendency to work their way into the ingredient list (I work for the family pecan business, after all!). Many times, you can unlock a little more flavor from pecans by dry-roasting them in a skillet for a few minutes before chopping. You are welcome to take that extra step in this recipe, but it is not completely necessary. If you are pinched for time, just chop them and keep moving.
I hope you love this granola as much as we do! For more recipes, take a peek at some show-stoppers on the Inspired Epicurean blog.