Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup (1" cubes) | pumpkin puree | 1/2 | cup, packed | brown sugar | 2 | tablespoons | olive oil | 1 | tablespoon | Pure vanilla extract | 2 | teaspoons | Spices, pumpkin pie spice | 1 | teaspoon | cardamom, ground | 3 | cups | dry oats | 1 | cup, chopped | pecans | 1 | cup, chopped | walnuts, organic | 1/2 | cup | sunflower seeds, raw | 1 | cup (not packed) | raisins, seedless | 1 | cup | cranberries, dried, juice-sweetened |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 325 degrees. | 2 | Place parchment paper on a cookie sheet. | 3 | In a large bowl, whisk pumpkin, sugar, oil, vanilla and spices. | 4 | Add oats and nuts and toss to coat. | 5 | Spread evenly on cookie sheet and bake 30 minutes. Stir 1/2 way through. | 6 | Stir in furit and bake 15 minutes until crisp. | 7 | Stir one more time and cool completely. | 8 | Store in air tight container. |
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