Preheat oven to 325. In a large bowl, combine
rolled oats, pecans, salt, sugar, and pumpkin pie
spice. Stir well.
In a medium bowl, combine maple syrup, pumpkin
puree, and vanilla. Pour pumpkin mixture into oat
mixture. Stir until all the oats are coated with
the pumpkin mixture.
Spread granola out on a baking sheet coated with
cooking spray. Bake granola for 35-45 minutes or
until oats are toasted, stirring every 15 minutes.
Let the granola cool completely. Store in air
tight container for 1 week or freeze for up to 6
months.
Originally Submitted
1/5/2015
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