Pumpkin Spice Granola

Home made granola is so easy to make and so delicious!  Not only that, you can add in your favorite fruits and nuts to make it your own!  This one is a seasonal pumpkin spice granola, and you can feel free to swap out the nuts and fruit added for different types, like dates, pumpkin seeds or raisins would also be delicious in this!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 10 minutes | Cook Time: 35 minutes | Ready in: 1 hour

Ingredients

• 3 cups organic rolled oats
• 1 1/2 cups raw pecans
• 2 cups raw walnut pieces
• 1/2 cup canned organic pumpkin
• 1/4 cup maple syrup
• 1/2 cup almond butter
• 2 tsp pumpkin pie spices
• 1/2 tsp sea salt
• 1 tsp pure vanilla extract
• 1 cup dried cranberries

Instructions

Instructions:

1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
2. Preheat the oven to 350F and set rack at the medium position
3. In a large bowl, combine oats and nuts, and set aside.
4. In another bowl, whisk together pumpkin, maple syrup, nut butter, spices, sea salt, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended.
5. Pour out onto prepared baking sheet, and spread out evenly.
6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool until warm.
7. Stir in the cranberries and enjoy!
8. Once it has cooled completely, store in an airtight container and keep at room temperature for up to 1 week or refrigerated for 2 weeks.