STICKY PUMPKIN SEED GRANOLA

Sticky Pumpkin Seed Granola image

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 that's perfect for breakfast with milk or as an afternoon snack. Store in a sealed, covered container up to 1 month.

Provided by Angela Sackett Superhotmama

Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes

Time 3h20m

Yield 10

Number Of Ingredients 14

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Ingredients

3 tablespoons salted butter
¼ cup maple syrup
2 tablespoons blackstrap molasses
2 tablespoons canned pumpkin puree
1 tablespoon apple juice
1 tablespoon pumpkin pie spice
½ teaspoon vanilla extract
1 cup raw pecans
1 cup quick-cooking oats
½ cup unsweetened dried cranberries
¼ cup pitted dates, chopped
¼ cup chopped hazelnuts
¼ cup chopped pistachios
¼ cup pumpkin seeds

Steps:

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

Nutrition Facts : 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, Sodium 36.7 mg, Sugar 13.9 g