Notes from the Test Kitchen:
This granola recipe is fantastic! It's got all the flavors of fall you love in a delicious snack. This will be a great afternoon snack and I bet it would be tasty on some ice cream too.
pure pumpkin puree
maple syrup or agave (or sugar free)
brown sugar (or Whey Low Gold or Splenda granular)
In a medium bowl combine the pumpkin, maple syrup/agave, brown sugar or Whey Low Gold, caramel syrup, egg yolk, spice, vanilla, and salt. Stir in the oats and nuts until every flake is coated.
Preheat oven to 275 degrees. Coat an 11-inch baking sheet with vegetable cooking spray and spread the oat mixture evenly. Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown. Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.
Per 1/4 cup of lower-sugar version: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg