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Pumpkin Spice Peanut Butter and Chocolate Chip Granola

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Ingredients: 

Makes about 5 cups granola

1/2 cup pumpkin puree (not pumpkin pie filling)

1/2 creamy peanut butter

1/2 cup agave or honey (use agave to keep vegan)

1/2 cup light brown sugar, packed

1/4 cup coconut oil, in liquid state or melted (canola or vegetable oil may be substituted)

1 tablespoon unsulphered molasses (blackstrap may be used, but it’s more pungent)

1 tablespoon vanilla extract

3/4 teaspoon+ cinnamon

1/2 teaspoon+ pumpkin pie spice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

pinch salt, optional

3 1/2 cups old-fashioned whole rolled oats (not quick cook or instant; use certified gluten-free oats if necessary)

To be added halfway through baking

1 1/2 cups dried fruit (I used 3/4 cup Trader Joe’s raisin medley and 3/4 cup dried cranberries; try diced medjool dates, apricots, candied ginger or your favorite dried fruit)

1 cup nuts and/or seeds, optional (I used none)

To be added after baking

1 cup+ semi-sweet chocolate chips


 

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