Pumpkin Granola

Ingredients

• 3 1/2 cups old fashioned oats
• 6 Tbsp golden flaxseed meal
• 3/4 cup chopped pecans
• 1 cup canned pumpkin puree
• 2/3 cup packed light-brown sugar
• 1/4 cup honey or maple syrup
• 1/4 cup canola oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/2 cup raw pumpkin seeds
• 2/3 cup dried cranberries

Directions

1. Heat your oven to 300 degrees. Add the oats, flaxseed meal, and pecans to a large mixing bowl and give them a good toss.
2. Scoop the pumpkin in 1/2 cup portions onto several layers of paper towels or clean tea towels. Gather the towels around the pumpkin and squeeze out extra moisture until each 1/2 cup has been reduced to 1/3 cup, which will leave you with 2/3 cup total.
3. In another mixing bowl, combine the 2/3 cup pumpkin with the brown sugar, honey, canola oil, vanilla, salt, cinnamon, ginger, nutmeg, allspice, and cloves, stirring until smooth and fully mixed. Pour that over the oat mixture, then use a rubber spatula or wooden spoon to fold and stir until everything is coated; it takes a little patience and will look dry before it comes together.
4. Line a baking sheet with a Silpat or parchment paper, then spread the granola mixture across it in an even layer. Bake in the 300 degree oven for 45 minutes, taking it out every 15 minutes to toss it and break up any big clusters.
5. Stir in the pumpkin seeds and bake for 10 minutes longer. Take the pan out and let the granola cool; if you want to check the crunch faster, put a little in a bowl and set it in the freezer for several minutes. If you want it crisper, slide it back into a 250 degree oven for about 10 – 15 minutes longer. Mix in the dried cranberries, let the granola cool completely, and then transfer it to an airtight container.