Skillet Maple Pecan Granola with Apple

Steps

1. Before you start, chop the pecans, dice the apple and line a large plate or tray with parchment for cooling.
2. Set a large dry skillet over medium heat. Add the oats and toast, stirring often, for 6 to 8 minutes until fragrant and lightly golden. Tip the oats onto the lined tray.
3. In the same skillet over medium-low heat, cook the diced apple for 5 to 6 minutes, stirring, until it dries a little and turns golden at the edges. Add it to the oats on the tray.
4. Still over medium-low heat, melt the butter in the skillet, then stir in the maple syrup, nutmeg, ground ginger and salt and let it bubble for 1 minute.
5. Add the pecans to the maple mixture and stir for 2 minutes until glossy and toasty.
6. Return the oats and apple to the skillet, sprinkle in the flaxseed, and stir constantly for 3 to 4 minutes until everything is coated and the syrup turns sticky and lightly caramelized; lower the heat if it starts to darken too fast.
7. Spread the granola in a thin layer on the lined tray and let it cool completely, about 15 minutes, so it crisps up. Break up any clumps for a loose texture.
8. Once cool, stir in the pumpkin seeds. Store in an airtight jar for up to 2 weeks.