3 ½ cups rolled oats
2 ½ cups puffed rice cereal
2 tsp. pumpkin pie spice
¾ 1/2 tsp. salt
¾ cup brown sugar, not packed
½ cup pumpkin puree
¼ cup applesauce – unsweetened
¼ cup sugar-free maple syrup
1 tsp. vanilla extract
up to 1 ½ cups chopped nuts
up to 1 cup dried fruit
Preheat the oven to 325°. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.
Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. Cool on pan or on a fine wire rack.
Break up granola as desired and toss with dried fruit, if desired – I did not. Store in an airtight container.
Source: adapted from Baking Bites
Makes about 9 servings
Per serving (1/2 cup): 271.8 calories, 8.8g fat, 1.4g saturated fat, 0mg cholesterol, 196.5mg sodium, 67.7g carbohydrates, 7.6g fiber, 18.5g sugar, 6.0g protein