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

1. Preheat oven to 325 degrees F.
2. Add all ingredients (except cranberries) to a medium bowl.
3. Toss to combine.
4. Make sure all of the oats are coated.
5. Spread granola evenly on a baking sheet lined with a silicone baking mat.
6. Bake for 15 minutes and stir the granola carefully not to break up clusters.
7. Bake for an additional 15 minutes or until golden brown.
8. Allow the granola to cool.
9. The granola with get crunchier as it cools; it tends to be sort of soft when it first comes out of the oven.
10. Toss cooled granola with dried cranberries and enjoy.
11. 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)