Are you getting sick of my travel photos year? Then I have a special treat for you – a recipe post! Now that all of your Thanksgiving leftovers are gone, I hope you are ready for a new twist on pumpkin pie. I want to share with you a pumpkin pie granola recipe that was featured as a guest blog post on one of my favorite blogs, Click Clack Clunk.
Now that I’m finishing my last year of medical school and going through the residency application process, I had to gather letters of recommendation from the doctors I have work with. To say thank you to them for taking time out of their busy days, I whipped up this batch of delicious pumpkin pie granola. It is easy and healthy and as a bonus, it is also gluten-free (as long as you use gluten-free oats).
I would also like to share with you the label I made for the treat bags I gave the granola out in.
Just print them out on full sheet label paper (I got mine for $.25/sheet at Kinkos) and cut them out. Tie on a little ribbon and you have an easy gift! Click here to download the labels!
Pumpkin Pie Granola Recipe
- 4 cups old-fashioned oats
- 1/2 c. chopped pecans3/4 c. sweetened shredded coconut
- 1/4 c. packed light brown sugar
- 2 T vegetable oil
- 1/4 c. honey
- 3 T. pure maple syrup
- 1 1/2 tsp. pumpkin pie spice
- 1 1/2 tsp. pure vanilla extract
- 1 c. dried cranberries or other dried fruit of your choice
- In a large bowl, combine oats, pecans and shredded coconut.
- In a saucepan, combine brown sugar, oil, honey, maple syrup and pumpkin pie spice; bring to a boil. Remove from the heat and stir in vanilla.
- Pour over oat mixture; stir to coat. Spread in a large shallow baking pan.
- Bake at 350°F for 15 to 20 minutes, stirring occasionally. Cool.
- Add dried cranberries. Store in an airtight container.