Ingredients - 4 cups Rolled Oats
- 1 cup Cashews, coarsely chopped
- 3/4 cup Pumpkin Seeds
- 1/4 cup Light Brown Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
- 1/4 cup Vegetable Oil
- 6 tablespoons Pure Maple Syrup
- 1/3 cup Pumpkin Puree, not pie filling
- 1 cup Raisins
Directions - Preheat the oven to 250°F.
- Combine the oats, cashews, pumpkin seeds, brown sugar, salt, and pumpkin pie spice in a large bowl.
- In another bowl or measuring cup, combine the oil, maple syrup, and pumpkin puree.
- Pour the liquid into the oat mixture and stir until well combined.
- Divide the mixture between two 11x17 inch rimmed baking sheets, spreading it out so that it's even.
- Bake for 1 hour and 15 minutes, until it starts to brown. Swap the baking sheets halfway through the baking time.
- Remove from the oven and allow to cool completely.
- Stir in the raisins and transfer to a large airtight container. It will keep in an airtight container for up to 3 weeks.
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