Ingredients
- 3 cups rolled oats
- 1 cup Diamond of California® chopped nuts
- 1/2 cup coconut flakes
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/3 cup oil
- 2 teaspoons vanilla extract
- 3 tablespoons pumpkin puree
The Steps
- Preheat oven to 325 and lightly grease a large baking sheet. (Preferable one with a raised edge)
- In a large bowl combine oats, nuts, coconut, salt, cinnamon, and pumpkin pie spice.In another bowl whisk together honey, brown sugar, oil, vanilla, and pumpkin.
- Pour the wet mixture mixture over the oats mixture and stir to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir, and continue to bake in 10-15 minutes intervals, stirring well between each, until the granola is uniformly golden and no longer moist (for me this was a little over an hour but it will depend on your oven).
- Allow to cool completely (the granola will crisp a little more as it cools.) Store completely cooled granola in airtight containers for 1-2 weeks.
RECIPE CONTRIBUTED BY CREME DE LA CRUMB
