Image: Greta Podleski
Pumpkin, cinnamon, dried cranberries and pumpkin pie spice lend granola an autumnal hand.
- 3 cups old-fashioned rolled oats
- 1 cup chopped nuts (almonds, pecans, walnuts, pistachios)
- 1 cup unsweetened large coconut flakes
- 1/2 cup shelled pumpkin seeds
- 1/4 cup flaxseeds
- 1/2 cup pure maple syrup
- 1/2 cup canned pure pumpkin (not pumpkin pie filling)
- 1/4 cup coconut oil or unsalted butter
- 3 tbsp coconut sugar or brown sugar
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 3/4 cup dried cranberries
1 Preheat the oven to 325°F.
2 Line a large baking sheet with parchment paper and set aside.
3 In a large bowl, mix together the rolled oats, nuts, coconut flakes, pumpkin seeds and flax-seeds until combined.
4 In a medium saucepan over medium heat, combine the maple syrup, pumpkin, coconut oil, sugar, pumpkin pie spice, cinnamon, vanilla and salt. Cook, stirring, until the coconut oil is melted and the sugar is dissolved. Pour the maple-pumpkin mixture over the oat mixture and stir to coat until no dry oats remain, 1 to 2 minutes.
5 Transfer the granola mixture to the baking sheet, spreading as thinly and evenly as possible. Bake for 30 to 35 minutes, carefully stirring the granola every 10 minutes to ensure even baking, until the granola is toasted and golden, but not brown.
6 Remove the baking sheet from the oven and let the granola cool completely. Stir in the cranberries and store in an airtight container for up to 1 week. Serve with Best-Ever Homemade Almond Milk.
Makes: About 7 cups
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Excerpted from Yum & Yummer by Greta Podleski. Recipes Copyright © 2017 Greta Podleski, Photography copyright © 2017 Greta Podleski. Excerpted by permission of Granet Publishing Inc. All rights reserved.