Ingredients
Scale
- 3 cups rolled oats
- 1 C raw almonds, roughly chopped
- 1 C raw pecans, roughly chopped
- 3/4 C shredded coconut (unsweetened)
- 1 1/2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1/2 C maple syrup
- 1/4 C brown sugar
- 1/2 C canned pumpkin
- 1 tsp vanilla extract
- 1 C dried cranberries
Instructions
- Preheat oven to 300 degrees.
- Coat cookie sheet with non-stick cooking spray.
- Place rolled oats in large mixing bowl.
- Add chopped almonds, chopped pecans, coconut, pumpkin spice, and cinnamon. Mix until combined.
- In a separate bowl, combine maple syrup, brown sugar, pumpkin, and vanilla.
- Pour wet mixture into dry mixture.
- Stir all ingredients together until completely combined.
- Spread the mixture evenly into a thin layer on the cookie sheet.
- Bake for 30-35 minutes, until light golden brown, stirring once at the half way point.
- Remove from oven and let cools for at least 5 minutes
- Transfer granola into a large bowl and mix in the dried cranberries.
- Once cool, store in an airtight container
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast