This Pumpkin Granola is a great breakfast and snack option for those of us who cannot get enough of Pumpkin. I must say, this granola is a great way to start your day since it is full of fiber, vitamins and good for you carbs that will give you loads of energy for the day.
INGREDIENTS
- 4 cups rolled oats
- 1 cup almonds, chopped [or nuts of your choice]
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon. salt
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1/3 cup unsweetened applesauce
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 325 degrees.
- Line your two baking sheets with parchment paper; set aside.
- In a large bowl, mix together gluten-free oats, chopped almonds, pumpkin pie spice, cinnamon, nutmeg and salt until well combined.
- In a separate bowl, combine brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract and using a whisk or fork, whisk until smooth.
- Add wet [sugar] mixture to the dry ingredients and with a spatula, mix until everything is coated. If it seems too dry, add a little more applesauce & maple syrup.
- Spread the granola mixture onto the prepared baking sheets – I do one baking sheet at a time, but you could probably do both, just be sure to rotate. Bake for 20-25 minutes. Carefully remove and mix for even baking. Bake for an additional 18-20 minutes or until the granola looks nice and golden.
- Remove from the oven and let cool.
- Store in an airtight container. I keep mine in the fridge, but in the pantry is fine as well.
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