Pumpkin Granola

Notice that there is not any oil in this granola! It's also SO much less expensive to make your own granola rather than buying store-bought (and has MUCH less sugar in it!) This one has this warm, vanilla, pumpkin-spicy flavor that is perfect for the fall. Store in an airtight container and use one-the-go! This came from Obesity Help. I have not tried this, just posting for safe keeping.

• Ready In: 1 hr 30 mins
• Serves: 3-6

Ingredients

• 2⁄3 cup  canned pumpkin puree
• 2  tablespoons 1% low-fat milk or 2  tablespoons  almond milk
• 1⁄2 cup sugar-free maple syrup
• 1  tablespoon vanilla extract
• 2  teaspoons pumpkin pie spice
• 2  teaspoons ground cinnamon
• 3 1⁄2 cups  whole rolled oats
• 1⁄2 cup  sliced almonds
• 1⁄2 cup  pepitas (or walnuts, pecans, or pistachios)
• 1⁄3 cup stevia, in the raw or 1⁄3 cup Splenda sugar substitute
• 1⁄2 cup golden raisin (optional)

Directions

1. 1.) In a medium bowl, mix: pumpkin, milk, sugar-free maple syrup, vanilla, and seasonings. Whisk together well.
2. 2.) Add oats, almonds, pumpkin seeds, and stevia. Mix until oats and nuts are evenly coated.
3. 3.) Spray a baking sheet with nonstick cooking spray. Spread granola out in a thin layer over the baking sheet. Bake at 275 degrees F for 1 hour and 15 minutes. Cook a little longer for more crunchy granola, or a little shorter for chewy granola. Stir in raisins after granola comes out of oven. Keep in airtight container!