2tbspseeds (hemp, sunflower, sesame, flax, etc.) or extra nuts
Instructions
Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, add almond butter, pumpkin puree, brown sugar, molasses, and vanilla extract. Mix until well combined.
Add oats, puffed rice, pumpkin pie spice, nuts, and seeds. Stir a few times with a large mixing spoon or spatula to combine everything together, then use a clean hand to mix and clump the mixture together. This will help form clusters.
Transfer the mixture to your prepared baking sheet and spread it out. Tightly pack the mixture together and press down into an even layer. Bake for 25-30 minutes until golden. If you notice the edges starting to burn, you can gently mix the granola and pack it down tightly.
Place the baking sheet on a wire rack and let the granola cool completely. It will crisp up as it cools. Store leftovers in an airtight container at room temperature for up to a week.
Notes
Almond/Walnut Butter: You want your nut butter to be runny so it's easier to mix into the granola. If your nut butter is hard, microwave for 10-15 seconds to loosen it up.Pumpkin Pie Spice: If you don't have pumpkin pie spice, use 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves.