Description
An easy recipe that works great as a snack or a topping for yogurt or even as cereal with milk poured over it for a great breakfast.
Ingredients
- 3 cups Whole Oats
- 1 cup Raw Almonds, Roughly Chopped
- 1 cup Raw Pecans, Roughly Chopped
- ¾ cups Unsweetened Shredded Coconut
- 1-½ teaspoon Pumpkin Pie Spice
- 1 teaspoon Ground Cinnamon
- ½ cups Maple Syrup
- ¼ cups Brown Sugar
- ½ cups Canned Pumpkin
- 1 teaspoon Vanilla
- 1 cup Dried Cranberries
Preparation
Preheat oven to 300ºF. Coat cookie sheet with nonstick cooking spray.
Place rolled oats in large mixing bowl. Add chopped almonds, chopped pecans, coconut, pumpkin spice, and cinnamon. Mix until combined.
In a separate bowl, combine maple syrup, brown sugar, pumpkin, and vanilla. Pour wet mixture into dry mixture. Stir all ingredients together until completely combined.
Spread the mixture evenly into a thin layer on the cookie sheet. Bake for 30–35 minutes, until light golden brown, stirring once at the half way point. Remove from oven and let cools for at least 5 minutes.
Transfer granola into a large bowl and mix in the dried cranberries. Once cool, store in an airtight container.
