Recipe: Sticky Pumpkin Seed Granola

Made without grains, this pumpkin seed granola is sticky, almost like a toffee. If you choose to include oats, it makes a more traditional style. Either way, the spices are spot-on for a pumpkin spiced, autumnal treat thats perfect for breakfast with milk or as an afternoon snack. Store in a sealed, covered container up to 1 month.

Sticky Pumpkin Seed Granola Ingredients

• 3 tablespoons salted butter

• cup maple syrup

• 2 tablespoons blackstrap molasses

• 2 tablespoons canned pumpkin puree

• 1 tablespoon apple juice

• 1 tablespoon pumpkin pie spice

• teaspoon vanilla extract

• 1 cup raw pecans

• 1 cup quick-cooking oats

• cup unsweetened dried cranberries

• cup pitted dates, chopped

• cup chopped hazelnuts

• cup chopped pistachios

• cup pumpkin seeds

How to Make Sticky Pumpkin Seed Granola

1. Preheat the oven to 200 degrees F (95 degrees C). Line a rimmed baking sheet with parchment paper.

2. Melt butter in a small saucepan over low heat. Add maple syrup, molasses, pumpkin puree, apple juice, pumpkin spice, and vanilla extract; whisk until blended and warmed through.

3. Combine pecans, oats, cranberries, dates, hazelnuts, pistachios, and pumpkin seeds in a large mixing bowl. Pour in maple syrup mixture and toss to combine. Spread mixture onto the baking sheet.

4. Bake in the preheated oven until granola looks dry, 3 to 4 hours. Allow to cool until crisp. Crumble into bite-sized pieces and transfer to a covered container.

Sticky Pumpkin Seed Granola Nutritions

• Calories: 253.5 calories

• Carbohydrate: 25.2 g

• Cholesterol: 9.2 mg

• Fat: 16.7 g

• Fiber: 3.4 g

• Protein: 4.2 g

• SaturatedFat: 3.6 g

• ServingSize:

• Sodium: 36.7 mg

• Sugar: 13.9 g

• TransFat:

• UnsaturatedFat:

Source: Sticky Pumpkin Seed Granola