My mom had told me about this granola recipe after she made it in the fall. I thought I didn’t have the right oats because the original recipe calls for rolled oats and I only had old-fashioned oats.   My mom assured me that old-fashioned oats would be fine. I finally got around to making it in January and I have made it several times since. This granola is amazing and healthier than most granolas because there is no oil and less sugar.  For all of January, I had this granola with a few ounces of Fage 0% Greek Yogurt for breakfast. It was good enough to get me out of my warm bed every morning to get some more granola!  I cut the original recipe in half just so it would stay fresher and it made about 6 servings (a rounded 1/2 cup.)
Pumpkin Granola

Ingredients:
2 1/2 cups Old Fashioned oats
1/2 tsp. pumpkin pie spice
1/2 tsp.cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
1/4 and 1/8 cup of brown sugar
1/4 cup pumpkin puree
1/8 cup unsweetened applesauce
1/8 cup maple syrup
1/2 tsp. vanilla extract
1/3 cup of dried cranberries

Directions:
Preheat the oven to 325 degrees F.  Line a baking sheet with parchment paper or a silicone non-stick mat.  In a large mixing bowl mix in oats, spices and salt.  Mix until combined.   Next in another mixing bowl , whisk together brown sugar, pumpkin puree, apple sauce, maple syrup and vanilla extract until smooth.  Combine wet and dry ingredients until oats are coated evenly.  Spread oats out on baking sheet and bake for 20 minutes.  Remove from oven and stir with spatula.  Return to oven and bake for an additional 15-20 minutes until granola is golden and crispy.  Once removed from oven,  mix in the dried cranberries.   Allow to cool completely and then store in an airtight container.

Source- Adapted from Two Peas & Their Pod originally adapted from Baking Bites

Weight Watchers PointsPlus- 5 PointsPlus for 1/6 of recipe  (about a rounded half cup)

-K