- 3 cups old-fashioned oats (see cooking tip)
- 1 cup chopped nuts (almonds, pecans, walnuts, pistachios or a combination)
- 1 cup large-flake unsweetened coconut
- 1/2 cup pumpkin seeds
- ¼ cup whole flaxseeds
- ½ cup pure maple syrup
- 1 tbsp. pumpkin pie spice
- ½ cup canned pure pumpkin (not pumpkin pie filling)
- 1/4 cup coconut oil or butter
- 3 tbsp coconut sugar or dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 1/4 tsp sea salt
- 3/4 cup dried cranberries
- Preheat oven to 325°F. Line a large sheet pan with parchment paper and set aside. (Or use two smaller pans.)
- In a large bowl, combine oats, nuts, coconut, pumpkin seeds and flaxseeds (do not add cranberries). Mix well.
- In a medium pot, combine maple syrup, pumpkin, coconut oil, sugar, spices and salt. Cook and stir over medium heat until coconut oil is melted and sugar is dissolved. Pour maple-pumpkin mixture over oat mixture. Mix well, until no dry oats remain. This may take a minute or two of stirring.
- Transfer wet granola mixture to prepared pan and spread as thinly and evenly as possible. Bake for 30 to 35 minutes, carefully removing pan from oven and stirring granola every 10 minutes. This will ensure even baking. Cook until granola looks “toasty” and golden, but not brown.
- Remove pan from oven and let granola cool completely. Add cranberries and store in an airtight container for 1 week. (Or keep my granola in the fridge to prolong its freshness.)
Old-fashioned oats are sometimes called large-flake oats. They’re bigger and thicker than quick-cooking oats and are better suited to making granola. For gluten-free, make sure your bag of oats says “certified gluten-free” on it or contact the manufacturer to be certain.
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