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Pumpkin Spice Granola

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Pumpkin Spice Granola

It's pumpkin spice season, and granola is getting in on the fun.

I am not ashamed to admit that we are pumpkin spice people in our house. The day those lattes come out, we’re in line to get ours. Pumpkin butter on toast? Yes. By the spoonful? Again, yes. 

At the same time, we are granola people. Remember this Magic Granola from Bird Bakery in San Antonio and Dallas.

Pumpkin Spice Granola was bound to happen over here. And we are so glad it did. This granola is crunchy with a subtle pumpkin taste that celebrates fall. Someone said, “It smells like Thanksgiving in here,” when this granola was baking. 

Make Pumpkin Spice Granola and keep it in a lidded container on your counter for snacking, with milk in the morning, over yogurt for dessert. It’s kind of addicting…I will bet you will be making it again on demand very soon!

Pumpkin Spice Granola

4 cups old fashioned oats
½ cup pumpkin seeds
½ cup pecan halves, roughly chopped
1 cup shredded unsweetened coconut
1 tablespoon kosher salt
½ cup pumpkin puree
½ cup maple syrup
½ cup olive oil 
½ cup packed brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
1 egg white, beaten until frothy

Recipe Directions
Preheat the oven to 300 degrees, and line two baking sheets with parchment.

In a large bowl, toss the oats, pumpkin seeds, pecans, coconut and salt.

In a small saucepan over medium heat, stir together the pumpkin, maple syrup, olive oil, brown sugar, pumpkin spice and vanilla. Continue stirring until the sugar has dissolved; you will know this has happened when you rub a bit between your fingers and don’t feel any grittiness. Cool. 

Pour the egg white over the oats mixture and stir to coat the dry ingredients with the egg white. Pour the cooled pumpkin mixture over the oats and stir to combine. Spread the granola over the two prepared baking sheets. Bake for 15 minutes, then stir and rotate the pans. Bake for 20 minutes more, until the granola looks toasty.

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