Pumpkin Crunch Granola

10
Linda Farnsworth

By
@LindaLilacs

Lovely!! Wonderful this time of year! (See my notes for making this low-sugar, if you prefer that.)

Blue Ribbon Recipe

This granola recipe is fantastic! It's got all the flavors of fall you love. There are hints of maple and cinnamon in this granola. Sweet, salty, and crunchy, this will be a great afternoon snack. It would also be a great topping for yogurt or ice cream. Or, eat it like cereal with some milk. The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
15 servings
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 1/4 c
    pure pumpkin puree
  • 1/4 c
    maple syrup or agave (or sugar-free)
  • 1/3 c
    brown sugar (or Whey Low Gold or Splenda granular)
  • 3 Tbsp
    caramel sauce (or sugar-free sauce/syrup)
  • 1
    egg yolk
  • 2 tsp
    pumpkin pie spice
  • 1 tsp
    vanilla
  • 1/4 tsp
    salt
  • 3 c
    old-fashioned oats
  • 1 c
    chopped pecans

How to Make Pumpkin Crunch Granola

Step-by-Step

  1. In a medium bowl combine the pumpkin, maple syrup/agave, brown sugar or Whey Low Gold, caramel syrup, egg yolk, spice, vanilla, and salt.
  2. Stir in the oats and nuts until every flake is coated.
  3. Preheat oven to 275 degrees. Coat an 11-inch baking sheet with vegetable cooking spray.
  4. Spread the oat mixture evenly.
  5. Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.
  6. Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.
  7. 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

Printable Recipe Card

About Pumpkin Crunch Granola

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Collection: Gifts to Give



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