Monday, June 25, 2018
PUMPKIN PIE GRANOLA
BY RHEANNA KISH AND THE TEST KITCHEN
The warm, heady spices of pumpkin pie shine through in this crisp, golden granola. If you close your eyes, it's kind of like eating pie for breakfast!
Portion size 8 servings
Credits: Canadian Living Magazine: October 2012
3 cups large-flake rolled oats
2 cups puffed rice cereal
1 cup pepitas (hulled pumpkin seeds)
3/4 cups chopped pecans
1/3 cup roasted unsalted shelled sunflower seeds
3 tablespoons flaxseeds
1/3 cup packed brown sugar
1/3 cup maple syrup
1/3 cup vegetable oil
3/4 teaspoons cinnamon
3/4 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
In a large bowl, stir together oats, cereal, pepitas, pecans, sunflower seeds and flaxseeds.
In a saucepan over medium heat, cook brown sugar, maple syrup, oil, cinnamon, ginger, cloves, and salt, stirring, until sugar is dissolved, about 3 minutes. Pour over oat mixture, tossing to coat.
Spread on 2 parchment paper–lined baking sheets. Bake in the top and bottom thirds of 325ºF (160ºC) oven, switching and rotating pans halfway through and stirring twice, until crisp and golden, 30 to 35 minutes.
Let cool on pans on racks. Break up any large clumps.
(Make-ahead: Store in airtight container for up to 3 weeks.)
Per 1/4 cup: about
Fibre2 gSodium21 mgSugars4 gProtein3 gCalories129.0Total fat8 gPotassium108 mgCholesterol0 mgSaturated fat1 gTotal carbohydrate13 g%RDI