Pumpkin Granola
-
Category
Breakfast
-
Cusine
American
What do you need?
How to make?
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
Preheat oven to 300 degrees. In a large mixing bowl toss together oats, flaxseed meal and pecans. Measure out pumpkin 1/2 cup at a time and place each half cup onto several layers of paper towels or on clean tea towels. Wrap and squeeze some of the excess moisture from pumpkin until each 1/2 cup as been decreased to 1/3 cup . In a separate mixing bowl stir together the 2/3 cup pumpkin, brown sugar, honey, canola oil, vanilla, salt, cinnamon, ginger, nutmeg, allspice and cloves until well combined. Pour mixture over oat mixture, toss and stir with a rubber spatula or wooden spoon until mixture is evenly coated . Spread mixture onto a Silpat or parchment paper lined baking sheet into an even layer. Bake in preheated oven, removing from oven and toss every 15 minutes , 45 minutes. Toss in pumpkin seeds and bake 10 minutes longer. Remove from oven and allow to cool and if more crunch is desired, return to a 250 degree oven and bake about 10 - 15 minutes longer. Toss in dried cranberries, allow to cool completely then store in an airtight container.