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Cranberry Pumpkin Granola

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: cranberry, granola, pumpkin
Servings: 4 servings
Author: Elena Merklin
Cost: $5

Equipment

  • oven

Ingredients

  • 2 cups gluten-free old fashioned rolled oats
  • 1/2 cup raw pecans
  • 1 cup raw almonds
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 cup pumpkin puree, unsweetened
  • 1 tsp vanilla extract
  • 1/4 cup dark maple syrup
  • 2 Tbsp coconut oil
  • 1/2 cup raw unsalted pumpkin seeds kernels (pepitas)
  • 1/3 cup dried cranberries
  • 1/4 cup chia seeds

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • In a large bowl, mix oats, pecans, almonds with cinnamon, nutmeg, and allspice.
  • In a separate bowl, combine pumpkin puree, vanilla extract, maple syrup, and oil.
  • Add wet ingredients to the large bowl of granola and mix well.
  • Spread the mixture onto the baking tray, lined with parchment paper and bake for 20 minutes.
  • Remove granola from the oven and gently add pumpkin seeds. Continue to bake the granola for 5 more minutes.
  • Allow pumpkin granola to cool down completely. Add chia seeds and dried cranberries and refrigerate in the airtight container for up to 2 weeks.