Pumpkin Pecan Granola

When I was packing up for our big move, I found several jars of pumpkin butter in the back of a cupboard. I went searching for ways to use up the pumpkin butter because I hate to throw away food. If you find yourself needing to use up jars of pumpkin butter or would like to make a less traditional pumpkin recipe this Fall, give this granola recipe a try!

  Ingredients

3 Tablespoons unsalted butter, cut into pieces

½ cup pumpkin butter

2 Tablespoons maple syrup

2 teaspoons vanilla

2 ½ cups old-fashioned rolled oats (do not use instant oats)

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon allspice

¼ teaspoon ground cloves

¾ cup pecans, coarsely chopped

¼ cup pumpkin seeds

 Preparation:

1. Adjust oven rack to upper-middle position and heat oven to 325*F. Line baking sheet with parchment paper.

2. In a small saucepan heat the butter over low-medium heat, whisking constantly. When it just starts to brown, remove from heat and pour into a large mixing bowl; whisk an additional 30 seconds.

3. Add the pumpkin butter, maple syrup and vanilla to the melted butter. Whisk to combine.

4. In a separate bowl, add oats, spices, pecans and pumpkin seeds. Stir until well combined.

5. Pour oat mixture into pumpkin mixture and stir until oats are well coated.

6.  Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using a stiff spatula or wooden spoon, compress oat mixture until very compact.

7. Bake 30-35 minutes, or until golden and dry. Let cool completely, then  store in an airtight container for up to 2 weeks.

Makes 3 ½ cups.

 Nutrition Information per ¼ cup serving:

160 calories, 9g Total Fat, 2g Saturated Fat, 5mg cholesterol, 19 g Total Carbohydrate, 8g sugar, 2g Fiber, 3g protein, 45mg sodium, 88mg potassium

Notes:

When you remove the granola from the oven it may be slightly chewy, but will harden as it cools.