Here’s a crunchy granola with a fall twist. Sprinkle it on top of yogurt or ice cream. Or, add milk for a granola cereal.
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
3 cups rolled oats
1 ½ cups of chopped pecans (or other nut)
½ cup pepitas, chopped (pumpkin seeds)
½ cup pure pumpkin puree (fresh or canned)
¼ cup dark brown sugar
¼ cup maple syrup (real maple syrup) or honey
¼ cup vegetable oil
1 ½ teaspoons pumpkin pie spice
¾ teaspoon fine sea salt
1 cup dried cranberries
Preheat the oven to 250 degrees F.
Combine the 3 cups oats, 1 ½ cups chopped pecans, ½ cup chopped pepitas, ¼ cup brown sugar, 1 ½ teaspoons pumpkin pie spice, and ¾ teaspoon sea salt. Then add the ¼ cup maple syrup, and ¼ cup vegetable oil. Combine with a wooden spoon.
Spread the mixture onto 2 sheet pans.
Cook for about 1 hour and 30 minutes. Stir every fifteen to twenty minutes.
Remove from the oven and let cool completely. Mix in the 1 cup dried cranberries after the granola has cooled. Store in an airtight container for up to 2 weeks.