Pumpkin Spice Granola

• 4 cups Rolled Oats
• 1 cup Cashews
• 3/4 cups Pumpkin Seeds
• 1/4 cups Light Brown Sugar
• 2 teaspoons Pumpkin Pie Spice
• 1/4 cups Canola Oil
• 6 Tablespoons Maple Syrup
• 1/2 teaspoons Salt
• 1 cup Raisins

1. Preheat the oven to 250 F. Combine the oats, cashews, pumpkin seeds, brown sugar and pumpkin pie spice in a large bowl. I like to either chop the cashews roughly, or just break them up a bit with my hands as I add them to the bowl so that there's some whole and some pieces.
2. In another bowl or measuring cup, combine the oil, maple syrup, and salt. Pour the liquid into the oat mixture while stirring to combine. Mix until the liquid is evenly distributed.
3. Divide the mixture between two 11x17 inch baking sheets, spreading it out so that it's even. Bake for 1 hour and 15 minutes, until it starts to brown. I usually swap the baking sheets halfway through the baking time.
4. Remove from the oven and allow to cool completely. Transfer to a large airtight container and stir in the raisins before you seal it up. It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I can't be sure!
5. Yield: Makes about 7 cups of granola.

rolled oats, cashews, pumpkin seeds, ubc, pie spice, ubc, maple syrup, salt, raisins

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-spice-granola-4/ (may not work)