Pumpkin Pecan Granola
- 3 cups Old Fashioned Oats
- 1 cup Pecan Halves
- 1 cup Pepitas (shelled Pumpkin Seeds)
- 1 teaspoon Pumpkin Pie Spice
- 4 Tablespoons Light Brown Sugar
- 1/4 cups Flax Seed
- 1/2 cups Pumpkin Puree (not Pumpking Pie Filling)
- 1/4 cups Coconut Oil, (melted For 10-20 Seconds In Microwave)
- 1/4 cups Maple Syrup
- 1 cup Dried Cranberries
- Preheat oven to 325 degrees F.
- Add all ingredients (except cranberries) to a medium bowl.
- Toss to combine.
- Make sure all of the oats are coated.
- Spread granola evenly on a baking sheet lined with a silicone baking mat.
- Bake for 15 minutes and stir the granola carefully not to break up clusters.
- Bake for an additional 15 minutes or until golden brown.
- Allow the granola to cool.
- The granola with get crunchier as it cools; it tends to be sort of soft when it first comes out of the oven.
- Toss cooled granola with dried cranberries and enjoy.
- Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
oats, pecan halves, pie spice, light brown sugar, pumpkin puree, coconut oil, maple syrup, cranberries
Taken from tastykitchen.com/recipes/appetizers-and-snacks/pumpkin-pecan-granola/ (may not work)