Prep Time: 10 minutes

Ingredients:

• 1/3 cup agave nectar
• 3 tbsp Splenda Brown Sugar blend
• 2 cup old-fashioned rolled oats (not quick cooking)
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2/3 cup roasted pumpkin (pepita) seeds
• 2/3 cup cranberries (dried)
• 1/2 cup walnuts (chopped)

Directions:

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together agave nectar and Splenda Brown Sugar blend.
3. In a medium bowl, mix together all remaining ingredients. Pour agave nectar over mixture and stir to coat.
4. Spread oat mixture on baking sheet and bake for 30 minutes. Let cool and store in airtight container.

Recipe Source: https://www.diabetesfoodhub.org/recipes/fall-granola-with-pumpkin-seeds.html