Pumpkin Pie Granola

• 2 cups Old Fashioned Oats
• 13 cups Raw Pepitas
• 13 cups Unsalted Pecans, Chopped
• 13 cups Unsalted Almonds, Chopped
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 18 teaspoons Ginger
• 1 pinch Cloves
• 1/4 teaspoons Kosher Salt
• 1 whole Egg White
• 1/4 cups Canned Pumpkin Puree
• 1 Tablespoon Grapeseed Oil
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract

1. Preheat oven to 325 F and line a rimmed sheet pan with parchment paper or a Silpat mat.
2. In a large bowl combine the oats, pepitas, nuts, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a smaller bowl whisk the egg white for about a minute until it is thick and foamy.
4. Add the pumpkin, oil, sugar, maple syrup, and vanilla to the egg white and whisk together.
5. Pour the pumpkin mixture into the oat mixture and fold together with a rubber spatula.
6. Spread the granola out onto the sheet pan in an even layer.
7. Bake the granola for about 40 minutes, stirring it every 10 minutes to keep it from burning.
8. Remove from oven.
9. Let the granola cool on the sheet pan for 20 minutes before removing it.
10. Once the granola has cooled completely store it in an airtight container for up to a week, or in the freezer for up to a month.

oats, pecans, cinnamon, nutmeg, ginger, cloves, kosher salt, egg white, grapeseed oil, brown sugar, maple syrup, vanilla

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pumpkin-pie-granola-2/ (may not work)