WOW! This batch came out perfect! If you are craving a delicious, clumpy, fall-inspired granola please try this recipe 😉
Nutty Pumpkin Granola (inspired by Ellie Krieger’s recipe)
1.5 cups rolled oats
1/4 cup chopped raw or slivered almonds
1/4 cup chopped walnuts (cashews)
1/4 cup pepitas
2 tbsp wheat germ (optional)
2 tbsp flax seeds (optional)
1/8 tsp. salt
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. ginger
1/8 tsp. allspice
1/3 cup pumpkin puree
1/2 tsp. vanilla extract
1/3 cup pure maple syrup
1/3 cup dried cranberries (I added golden raisins, chopped dried figs, apricots)
Preheat the oven to 300 and spray a baking sheet with nonstick spray.
Mix together the oats, nuts, salt, and spices. Then, stir in the pumpkin puree, vanilla, maple syrup and cranberries. Be sure everything is well combined.
Spread the mixture onto the prepared baking sheet and bake for 30-40 minutes, stirring occasionally, until golden brown and crisp. The granola will crisp up a bit moreafter it’s out of the oven, too.