Crunchy Pumpkin Granola With Cranberries

Baking a batch of Pumpkin Granola will fill your home with aromas reminiscent of fall. This recipe combines pumpkin puree’ and spice with hearty old-fashioned rolled oats, pecans, pepitas, and dried cranberries. It’s lightly sweetened with maple syrup and a touch of brown sugar. Make it with fresh Homemade Pumpkin Puree or the convenience of canned pumpkin puree. A long, slow bake ensures crunchy granola clusters, perfect for snacking or breakfast. This recipe is vegetarian, vegan and easily gluten free.

Ingredients:

4 cups (385 grams) Old Fashioned Rolled Oats Regular or Gluten Free – not the quick cook variety

1/2 cup (75 grams) Pepitas raw, unsalted

1/2 cup (80 grams) Sunflower Seeds hulled, raw, unsalted

1 1/2 cups (160 grams) Pecans shelled, raw

1/3 cup (60 grams) Light Brown Sugar packed

1 teaspoon Cinnamon ground

1/2 teaspoon Nutmeg ground

1/2 teaspoon Cloves ground

1/4 teaspoon Ginger ground

1/2 teaspoon Fine Sea Salt

3/4 cup (190 grams) Pumpkin Puree' canned or homemade

1/2 cup (160 grams) Maple Syrup

1/4 cup (55 grams) Coconut Oil melted

1 teaspoon Vanilla Extract

1 cup (110 grams) Dried Cranberries sugar or apple juice sweetened*