When I get to eat a sweet and satisfy a crunch with good-for-me complex carbs – that’s a good day! This mix is everything you love a granola to be. Slightly sweet, spicy, nutty, crunchy, nice-sized chunks, and lots of oats.
Oh, and it makes your house smell like Pumpkin Pie. There’s never anything awful about that.
Add this to some Greek-style yogurt with a Gold Caramel Sauce swirl – super. In a bowl with a little almond milk – fabulous. Sprinkled as a crust on Apple Crisp – so good.
Don’t leave out the egg yolk – it’s for the “clump factor”. Without the stickiness that sugar gives the clumps are lost! Adding some chopped dried cranberries/cherries/raisins or some chocolate chunks would be wonderful, too.
(Thanks to Lynne for the inspiration!)
Personally, I think this is better as it sits, so I’d make it ahead and store for a day or two!
1/4 cup pure pumpkin puree
1/4 cup sugar-free maple syrup (OR agave)
1/3 cup Whey Low Gold (OR Splenda Granular)
2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup
1 egg yolk
2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups old-fashioned oats
1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)
In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt. Stir in the oats and nuts until every flake is coated.
Preheat oven to 275 degrees. Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly. Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown. Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.
Per 1/4 cup: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg
With Agave: Per 1/4 cup: Calories 135; Protein 6 g; Fat 8 g; NET Carbs 16 g; (Fiber 4 g); Sugar 8 g; Sodium 41 mg