Fall's favorite flavor creates a go-to breakfast or snack.
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4 cups uncooked old-fashioned oats
1/2 cup whole almonds
1/2 cup pecans, coarsely chopped
1/2 cup pumpkin seeds
1/2 cup firmly packed brown sugar
1/3 cup Land O Lakes® Pumpkin Pie Spice Butter Spread
1/3 cup real maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Heat oven to 300°F. Line 15x10x1-inch baking pan with parchment paper. Set aside.
Combine oats, pumpkin seeds, pecans, almonds, and brown sugar in bowl; mix well. Set aside.
Combine butter, 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.
Spread granola into prepared pan. Bake 30-35 minutes, stirring halfway through baking, until light golden brown. Place pan onto cooling rack; cool completely.
Store in container with tight-fitting lid at room temperature up to 1 week or freeze up to 3 months.
Maple syrup is for more than just pancakes, although we love it there too. It add sweetness and flavor to breakfast and baked goods.