Pumpkin Maple Pecan Granola With Cranberries Recipe 435

PUMPKIN MAPLE PECAN GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
• Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
• Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
• Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

PUMPKIN MAPLE PECAN GRANOLA WITH CRANBERRIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 275°F. Optional: line sheet pan with parchment paper (do not use a Silpat here). Chop 1/2 the pecans to a fine chop. In a large mixing bowl mix the dry ingredients: oats, sunflower seeds, pepitas, pecans, brown sugar and spices. In a small sauce pot, warm the pumpkin, coconut oil, maple syrup and vanilla bean paste just to over room temperature. Whisk well. Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix well, incorporating all the ingredients so that every little oat grain is coated with delicious pumpkin spice mix. Pour mixture into the prepared sheet pan, pushing the granola into the corners. Spread evenly, then using the back of wooden spoon, firmly press the granola into the pan. Bake at 275°F for 60 minutes. Do not stir. Rotate the pan, and increase the temperature to 300°F for 20 minutes. The granola will be fragrant and toasty golden brown. Don't be tempted to stir if clustering is desired. Remove from oven and allow the granola to cool completely (if you can) before gently tossing in the cranberries. Handle the granola gently if clustering is desired. Store in a covered container for up to two weeks.