Pumpkin Spice Granola

• 4-1/2 cups Rolled Oats
• 1/4 cups Ground Flaxseed Meal
• 1/2 cups Chopped Cashews
• 1/2 cups Pepitas
• 3/4 cups Dried Cranberries
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Allspice
• 1/4 teaspoons Ground Ginger
• 3/4 teaspoons Fine Sea Salt
• 3/4 cups Dark Brown Sugar
• 1/2 cups Pumpkin Puree
• 1/3 cups Applesauce
• 1/3 cups Maple Syrup
• 1-1/2 teaspoon Vanilla Extract

1. Preheat oven to 325u0b0F and line a large lipped baking sheet with parchment paper. Set aside.
2. In a large bowl, combine the rolled oats, flaxseed meal, cashews, pepitas, dried cranberries, pumpkin pie spice, cinnamon, nutmeg, allspice, ginger and sea salt. Toss to combine and set aside.
3. In another medium-sized bowl, whisk together the brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract until smooth. Pour the wet mixture over top of the dry oat mixture. Stir to fully coat.
4. Pour the now moistened oats onto the prepared baking sheet and spread evenly. Bake at 325u0b0F for 45-50 minutes, making sure to give the ingredients a stir every 10-15 minutes while baking. When the granola is brown and crispy on top, remove from oven and set aside to cool completely.
5. Store the granola in an airtight container. It will keep for about 2 weeks. Serve with milk, yogurt or vanilla ice cream!

rolled oats, ubc, cashews, cranberries, pie spice, ground cinnamon, ground nutmeg, ubc, ubc, ube, brown sugar, pumpkin puree, cups applesauce, maple syrup, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-spice-granola-3/ (may not work)