Pumpkin Crunch Granola Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
• Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
• Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
• Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
• Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
• Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

Steps:

• In a medium bowl combine the pumpkin, maple syrup/agave, brown sugar or Whey Low 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 an 11-inch baking sheet with vegetable cooking spray.
• 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 of lower-sugar version: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg