Pumpkin Spice Granola

INGREDIENTS

• 3 cups old fashioned rolled oats

• 1 cup Mariani Sliced Almonds

• ½ cup pumpkin seeds

• 2 tablespoons flaxseed meal

• 1 teaspoon fine sea salt

• 1 ½ teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• ¾ cup + 2 tablespoons pure maple syrup

• ⅔ cup pure pumpkin puree

• ¼ cup refined coconut oil

• ¼ cup natural creamy almond butter

• ½ teaspoon pure vanilla extract

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INSTRUCTIONS:

1. Preheat oven to 350 degrees. Line two large rimmed baking sheets with parchment paper. Set aside.

2. In a large bowl combine oats, almonds, pumpkin seeds, flaxseed meal, salt, pumpkin pie spice, and cinnamon. Stir until well combined.

3. In a small saucepan combine maple syrup, pumpkin puree, coconut oil, almond butter, and vanilla extract. Place over low heat, stirring frequently until coconut oil is completely melted and the mixture is smooth. Pour over dry ingredients and mix well to combine making sure everything is coated.

4. Split the granola evenly between the prepared baking sheets. Spread the granola to an even, thin layer. Bake for 20 minutes, then carefully stir the granola and rotate the baking sheets. Bake for another 15 to 20 minutes or until granola is golden brown.

5. Remove from the oven and allow to cool completely on the baking sheet so that large clumps stay intact. Do not stir while cooling.

6. Once cooled, enjoy immediately or store in an airtight container.

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Pumpkin Spice Granola

Yield: 7 cups

Author: Emily Chave

Ingredients

• 3 cups old fashioned rolled oats
• 1 cup Mariani sliced almonds
• ½ cup pumpkin seeds
• 2 tablespoons flaxseed meal
• 1 teaspoon fine sea salt
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¾ cup + 2 tablespoons pure maple syrup
• ⅔ cup pure pumpkin puree
• ¼ cup refined coconut oil
• ¼ cup natural creamy almond butter
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line two large rimmed baking sheets with parchment paper. Set aside.
2. In a large bowl combine oats, almonds, pumpkin seeds, flaxseed meal, salt, pumpkin pie spice, and cinnamon. Stir until well combined.
3. In a small saucepan combine maple syrup, pumpkin puree, coconut oil, almond butter, and vanilla extract. Place over low heat, stirring frequently until coconut oil is completely melted and the mixture is smooth. Pour over dry ingredients and mix well to combine making sure everything is coated.
4. Split the granola evenly between the prepared baking sheets. Spread the granola to an even, thin layer. Bake for 20 minutes, then carefully stir the granola and rotate the baking sheets. Bake for another 15 to 20 minutes or until granola is golden brown.
5. Remove from the oven and allow to cool completely on the baking sheet so that large clumps stay intact. Do not stir while cooling.
6. Once cooled, enjoy immediately or store in an airtight container.