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Hey everyone, I hope y’all had a good start to your week! Today I’m sharing an easy and tasty gluten free snack that uses pumpkin seeds for an additional crunch. I hope y’all enjoy this recipe, and be sure to check out all of the other pumpkin recipes today! I like making this pumpkin granola with a blend of honey and molasses, as it creates a nice rich flavor with caramel undertones.

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Welcome to #PumpkinWeek day 2! Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

#PumpkinWeek Day 2 Recipes:

Gluten Free Pumpkin Granola #PumpkinWeek

Ingredients

  • 2 cups gluten free oats
  • 2 oz chopped pecans
  • pumpkin seeds from 1 pie pumpkin
  • 1/4 tsp salt
  • 1/4 cup and 1 tbsp vegetable oil
  • 2 tbsp honey
  • 2 tbsp molasses

Instructions

  1. Preheat the oven to 350F
  2. Line a baking sheet with aluminum foil, and pour the oats, pecans, and seeds onto the sheet.
  3. Sprinkle the oats with the salt.
  4. In a small bowl, whisk the oil, honey, and molasses. Pour over the oats and stir until well combined.
  5. Bake for 25 minutes or until golden brown.
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