Wednesday, February 12, 2014

Pumpkin Spice Granola

Fall is not the only time to make pumpkin everything. I had a hankering for a healthy pumpkin treat so I whipped up pumpkin spice granola. Oh my was it delicious! If you like pumpkin or pumpkin pie you've got to try this recipe! I will most definitely be making it again soon as somehow it managed to get eaten very quickly!

You will need:
  • 1/4 cup agave nectar, can substitute honey
  • 1/2 tablespoon coconut oil, can substitute canola oil
  • 1 tablespoon vanilla extract
  • 1/3 cup all natural peanut butter
  • 2 cups old fashioned oats
  • 1 cup almonds
  • 1/2 cup dried cherries
  • 1/2 cup dried cranberries
  • 1/2 cup dark chocolate chips
  • 2 tablespoons chia seeds
  • 1 tablespoon pumpkin pie spice

Preheat oven to 350 degrees. Line a baking sheet with tinfoil or parchment paper.

In a large mixing bowl combine dried oats, dried cherries, dried cranberries, dark chocolate chips, and chia seeds. Use a rubber spatula to mix dried ingredients together.

In a separate mixing bowl combine agave nectar, coconut oil, vanilla extract, and all natural peanut butter. Microwave ingredients for 45 seconds and stir. If all ingredients are not completely melted microwave for an additional 25 seconds and stir again.

Carefully add wet ingredients into dry ingredients. Use a rubber spatula and toss dry ingredients until all ingredients are coated with wet ingredients. 

When wet and dry ingredients are completely tossed, spread granola onto lined baking sheet. Use a rubber spatula and spread granola out fairly evenly on baking sheet. 

Carefully sprinkle pumpkin pie spice over granola. You can use more than a tablespoon if desired but baking will bring out the flavor so more will make the flavor stronger.

After sprinkling pumpkin pie spice onto granola bake granola at 350 degrees for 20 minutes. Check at 15 minutes. Granola is done when it turns a golden color. Remove promptly.

Allow granola to cool overnight or cool for a few hours before breaking apart. Keep granola clusters in an airtight container for up to three weeks.

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