Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

It’s September, and you know what that means.

Pumpkin-Spice-Pumpkin

If you leave your house in the next three months, you can expect to see pumpkin flavored everything–Oreos, Cheerios, M&Ms, ice cream.  Lest you think that you can stay home and avoid the orange overtake, I should warn you that Instagram will be covered with Pumpkin Spice Latte images.

Pumpkin-Spice-Pumpkin

 

If you can’t beat them, join them.

 

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I joined the masses and pre-ordered Blind Spot’s seasonal flavor: pumpkin pie.  Before the box arrived on my doorstep, I knew what I wanted to make for September.

 

Because the Pumpkin Pie nutbutter already has so much flavor, this granola can be made with only three ingredients.

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Now you have a choice to make.  You can try to avoid the pumpkin spice takeover that is or you can make some granola.

DSC_0130

For me, the choice was simple.

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Pumpkin Pie Blended Nutbutter Granola

Makes four 1/4-cup servings.

Ingredients

  • 3 tbs. Pumpkin Pie Blended Nutbutter
  • 1 tbs. honey
  • 1 cup rolled oats
  • 1/4 tsp. cinnamon (optional)
  • 1/4 tsp. vanilla extract (optional)

Directions

  • Preheat oven to 325 degrees Fahrenheit.
  • Stir together cinnamon (optional) and oats.
  • Combine nutbutter, honey, and vanilla (optional) in a small bowl.  Microwave on high 20 seconds.
  • Pour the melted nutbutter and honey mixture over the oats.  Stir until the oats are completely coated.
  • Spread oats onto a greased cookie sheet.  Bake for 7-9 minutes until golden.
  • Let cool before eating.

3 thoughts on “Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

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