INGREDIENTS
•
5 cups of rolled oats (we use certified gluten free)
•
3/4 cup canned pumpkin puree
•
1/2 to 3/4 cup honey (start with the smaller amount)
•
1 cup whole almonds (or use toasted pumpkin seeds)
•
1 cup dried cranberries/raisins or mixture (add last hour)
•
1 tablespoon pumpkin pie spice
•
1 teaspoon ground cinnamon
•
3/4 teaspoon kosher salt
Go To Recipe