Pumpkin Pecan Granola
Homemade granola that is perfect for Fall!
Servings - 8 servings
Ingredients
- 1/3 cup applesauce
- 1/2 cup pumpkin puree
- 3 Tbsp maple syrup
- 1/2 tsp almond or vanilla extract (or you could use maple extract if you have some, or use homemade vanilla extract!)
- 2 cups quick cooking oats
- 2 cups traditional oats
- 1/4 cup brown sugar
- 1/4 cup flaxseed (optional)
- 1 tsp cinnamon, nutmeg, ginger - each
- 1 cup pecans, chopped
- 1 cup raisins
Instructions
- Preheat to 300.
- In a small mixing bowl, combine the applesauce, pumpkin puree, maple syrup and extract.
- In larger mixing bowl, toss together the 2 kinds of oats (I use both kinds because I find it clumps better, as the littler oats can get into the "crevices" of the bigger oats...making nice clumps!), brown sugar, flaxseed, cinnamon, nutmeg and ginger.
- Spoon the pumpkin mixture into the oats mixture and combine until all the oats are covered in the pumpkin mixture.
- Spread onto a baking sheet lined with parchment paper or silicone baking mat.
- Bake in the preheated oven for 20 minutes, then gently toss and mix in the pecans and bake for another 10 to 15 minutes.
- Stir in the raisins or other dried fruit after it has cooled some on a cooling rack.
- Store in an airtight container for up to a week. Beyond a week, I recommend storing in a plastic container or freezer baggie in the freezer for up to 3 months.
- Serve Pumpkin Pecan Granola as is, over yogurt or with milk.