Pumpkin Seed Granola ~ Mid Week Munchies

When I visit my sister in So. California I like to visit a little food store in her neighborhood called Sprouts. They have a great bulk food section and my sister got me hooked on their pumpkin seed granola. I always load up and bring lots home, but inevitably it always runs out. I can't find a similar granola anywhere in Utah. So with her help we've come up with the next best thing. I adapted my granola from this recipe and tweaked it just a little.

This granola is delicious and what's taste better in Fall than pumpkin!

Pumpkin Seed Granola:

Dry Ingredients:

8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup flax seed
1 cup pumpkin seeds (raw)
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts

Combine dry ingredients in a large bowl. I have been know to half the recipe because it makes so much!

Syrup:

1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
**Add 1/4 cup of karo syrup if you want bigger clusters of granola and a bit more crunch.

Over medium heat in a saucepan combine the syrup ingredients. Allow it to come to a boil and remove from heat. Pour over dry ingredients and stir til granola is covered.

Preheat oven to 325 degrees. Bake granola in two large cookie sheets lined with parchment or tin foil for 15-20 minutes. Cool and enjoy. Store for up to a week in an airtight container.

Even my little one yr. old loves this granola. Can't you tell?

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