Chocolate Pumpkin Granola

(adapted from King Arthur Flour)

4 cups rolled oats

½ cup wheat germ

2/3 cup chocolate pieces plus 1/3 cup to add after baking

¼ cup dark cocoa powder

½ cup coconut

½ cup chopped pecans

½ cup sliced almonds

¼ cup flax seed

½ cup pumpkin seeds

2 tsp cinnamon

½ tsp clove

1 tsp nutmeg

¼ cup maple syrup

1/3 cup pumpkin puree

¼ cup applesauce

2 tsp vanilla

2-3 cups raisins

Preheat oven to 250 degrees. Mix all dry ingredients excluding the fruit in a large bowl. Stir to combine. Whisk wet ingredients together in a small bowl. Poor over dry ingredients and stir to combine. Spread out onto two prepared baking sheets and bake for an hour and a half, stirring and rotating pans every 15-20 minutes. Remove from the oven and allow to cool on the pans. Add raisins and the rest of the chocolate chips.

Store in an air-tight container or a plastic baggie.

Yield: approximately 18 half-cup servings

Note: This granola is not overly sweet. If you like your granola to have a sugary flavor, add another ¼ cup of syrup or puree or a ¼ cup of brown sugar.