Sticky Pumpkin Seed Granola

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.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 254 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.