This Pumpkin Spice Granola makes your whole house smell incredible as it bakes in the oven. Packed with pumpkin flavor and it’s vegan, gluten-free and refined sugar-free!
Yield: 5 cups
1/2 cup Pumpkin Puree
1/4 cup Pure Maple Syrup
1 tsp Vanilla Extract
1/4 cup Unrefined Melted Coconut Oil
3 cups Rolled Oats, gluten-free
1/2 cup Pepitas (shelled pumpkin seeds)
1/2 cup Sesame Seeds or seed of choice
2 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Fine Sea Salt
1/2 cup Dried Cranberries, preferably juice sweetened
Preheat the oven to 325°F and then line a baking sheet with parchment paper.
In a large bowl, combine the pumpkin puree, maple syrup, vanilla extract and melted oil then stir together. Next add the remaining ingredients to the bowl and stir everything together until well combined.
Pour the mixture out onto the center of the lined baking sheet then use your hands to press it down and out towards the edges. You want to press it down to just under 1-inch in thickness so that it cooks evenly but also stays together to create big clusters once it cools.
Transfer the baking sheet to the oven and cook for about 40-45 minutes, until light golden brown on the edges. Your house should be smelling pretty amazing by now.
Remove the baking sheet from the oven and set it aside to cool for about an hour. Allowing it cool completely before breaking it up helps it stick together for those big clusters! Transfer to a large bowl and mix in the cranberries. Store in an airtight container for up to 1 week, although it probably won’t last that long.