4 C Thick Rolled Oats (Regular or Gluten Free)
1/2 C Pepitas; 80g
1/2 C Sunflower Seeds; hulled 80g
1 1/2 C Pecans shelled; 188g
1/3 Brown Sugar; packed 62g
1 tsp Cinnamon ground
1/2 tsp Nutmeg ground
1/2 tsp Cloves ground
1/4 tsp Ginger ground
1/2 tsp Sea Salt
3/4 C Pureed Pumpkin; 188g
1/2 C Maple Syrup
1/4 C Coconut Oil; melted and cooled
1 tsp Vanilla Bean Paste
1 C Cranberries; dried 106g
Preheat oven to 275F. Optional: line sheet pan with parchment paper (do not use a silpat here).
Chop 1/2 the pecans to a fine chop.
In a large mixing bowl mix the dry ingredients: oats, sunflower seeds, pepitas, pecans, brown sugar and spices.
In a small sauce pot, warm the pumpkin, coconut oil, maple syrup and vanilla bean paste just to over room temperature. Whisk well.
Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix well, incorporating all the ingredients so that every little oat grain is coated with delicious pumpkin spice mix.
Pour mixture into the prepared sheet pan, pushing the granola into the corners. Spread evenly, then using the back of wooden spoon, firmly press the granola into the pan.
Bake at 275F for 60 minutes. Do not stir. Rotate the pan, and increase the temperature to 300F for 20 minutes.The granola will be fragrant and toasty golden brown. Don’t be tempted to stir if clustering is desired.
Remove from oven and allow the granola to cool completely (if you can) before gently tossing in the cranberries. Handle the granola gently if clustering is desired.
Store in a covered container for up to two weeks.
NOTE
The long bake on this granola ensures a nice crunchy granola. Start checking to make sure the granola is not getting too dark about ten minutes after increasing the temp. to 300F. It will still be just slightly ‘soft,’ but will firm up as it cools creating a nice crunchy texture.
makes 14 Servings