Servings: 8 cups (24 servings) 1x
Ingredients
- 4 cups old-fashioned rolled oats (not quick or instant; use certified gluten-free oats if needed)
- ¾ cup chopped pecans (may substitute sunflower seeds or additional pumpkin seeds for nut-free)
- ½ cup raw pumpkin seeds (also known as pepitas)
- ½ cup canned pumpkin puree
- ½ cup pure maple syrup
- 2 tablespoons avocado oil (or other neutral-tasting oil)
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
- ½ cup dried cranberries (or other dried fruit of choice)
Instructions
- Preheat the oven to 300℉. Line 2 large rimmed baking sheets with parchment paper.
- Add the oats, pecans, pumpkin seeds, pumpkin puree, maple syrup, oil, cinnamon, pumpkin pie spice, vanilla, and salt to a large bowl. Stir well to combine.
- Divide the granola mixture between the two prepared baking sheets, spreading it into an even layer.
- Bake for 15 minutes. Rotate the pans top to bottom and bake an additional 15 minutes, checking after 5 minutes, or until the granola is golden brown and slightly crunchy.
- Turn the oven off and with the door cracked open a few inches, allow the granola to cool completely in the oven without stirring (about 45 minutes).
- Once the granola has cooled completely, remove the pans from oven stir in the dried cranberries.
- Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Nutrition Information
- Serving Size: ⅓ cup
- Calories: 183
- Fat: 7 g
- (Sat Fat: 1 g)
- Sodium: 30 mg
- Carbohydrate: 26 g
- (Fiber: 4 g
- Sugar: 7 g)
- Protein: 5 g