Pumpkin spice granola

Makes 7 cups

Try this yummy fall inspired granola for a snack or a quick breakfast in the morning to keep you going throughout the day.

3 cups

old-fashioned oats, (see cooking tip)

1 cup

chopped nuts, (almonds, pecans, walnuts, pistachios or a combination)

1 cup

large-flake unsweetened coconut

1/2 cup

pumpkin seeds

¼ cup

whole flaxseeds

½ cup

pure maple syrup

1 tbsp.

pumpkin pie spice

½ cup

canned pure pumpkin, (not pumpkin pie filling)

1/4 cup

coconut oil, or butter

3 tbsp

coconut sugar, or dark brown sugar

1 tsp

ground cinnamon

1 tsp

vanilla

1/4 tsp

sea salt

3/4 cup

dried cranberries

Preheat oven to 325°F. Line a large sheet pan with parchment paper and set aside. (Or use two smaller pans.)
In a large bowl, combine oats, nuts, coconut, pumpkin seeds and flaxseeds (do not add cranberries). Mix well.
In a medium pot, combine maple syrup, pumpkin, coconut oil, sugar, spices and salt. Cook and stir over medium heat until coconut oil is melted and sugar is dissolved. Pour maple-pumpkin mixture over oat mixture. Mix well, until no dry oats remain. This may take a minute or two of stirring.
Transfer wet granola mixture to prepared pan and spread as thinly and evenly as possible. Bake for 30 to 35 minutes, carefully removing pan from oven and stirring granola every 10 minutes. This will ensure even baking. Cook until granola looks “toasty” and golden, but not brown.
Remove pan from oven and let granola cool completely. Add cranberries and store in an airtight container for 1 week. (Or keep my granola in the fridge to prolong its freshness.)

Calories 194

Protein 4 g

Carbohydrates 22 g

Fat 10 g

Fibre 3.3 g

Sodium 16 mg

Good source of fibre