Pumpkin Cranberry Granola

• 1/2 cups Pumpkin Puree
• 1/3 cups Real Maple Syrup
• 2 Tablespoons Canola Oil
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Pumpkin Pie Spice
• 1 pinch Salt
• 1/2 cups Pecans, Coarsely Chopped
• 1/2 cups Walnuts, Coarsely Chopped
• 2 cups Rolled Oats
• 2/3 cups Dried Cranberries

1. Preheat the oven to 425 degrees F.
2. Lightly grease a baking sheet (you can line the sheet with foil first, if you like). Set aside.
3. In a large bowl, whisk together pumpkin puree, maple syrup, canola oil, vanilla extract, pumpkin spice and salt. Add in nuts, oats, and cranberries.
4. Transfer to the prepared baking sheet. Bake for 10 minutes. Give the granola a toss so as to keep the nuts/oats from burning. Return to the oven for another 5 minutes.
5. Once golden brown and beginning to crisp, remove from the oven. (The granola will get more crisp as it cools.) Let cool on the baking sheet, than transfer to airtight containers.

pumpkin puree, maple syrup, canola oil, vanilla, pumpkin pie spice, salt, pecans, walnuts, rolled oats, cranberries

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