Fall's favorite flavor creates a go-to breakfast or snack.
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4 cups uncooked old-fashioned oats
12 cup whole almonds
12 cup pecans, coarsely chopped
12 cup pepitas
12 cup firmly packed brown sugar
13 cup Land O Lakes® Pumpkin Pie Spice Butter Spread
13 cup real maple syrup
1 teaspoon vanilla extract
12 teaspoon salt
STEP 1
Heat oven to 300°F. Line 15x10x1-inch baking pan with parchment paper. Set aside.
STEP 2
Combine oats, almonds, pecans, pepitas and brown sugar in bowl; mix well. Set aside.
STEP 3
Combine Pumpkin Pie Spice Butter Spread, maple syrup, vanilla and salt in saucepan; cook over low heat, stirring occasionally, until butter spread is melted. Pour butter mixture over oat mixture; stir until oats are well coated.
STEP 4
Spread granola into prepared pan. Bake 30-35 minutes, stirring halfway through baking, until light golden brown. Place pan onto cooling rack; cool completely.
STEP 5
Store in container with tight-fitting lid at room temperature up to 1 week or freeze up to 3 months.
What would Halloween be without pumpkins galore? Festive jack-o’-lanterns make cakes and party snacks more fun, and creamy pumpkin puree is the trick to making fall soups, sauces and baked goods a treat.
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