Pumpkin and Dried Cranberry Granola
By 
Makes 3 ½ cups
You’ll Need
- 3 Tbsp olive oil
- 1 Tbsp brown sugar
- 1/3 cup pumpkin puree
- 1/3 cup pure maple syrup
- ¾ tsp pumpkin pie spice
- ¼ tsp salt
- 2 cups old-fashioned oats
- ¾ cups pepitas
- ¾ cups dried cranberries
Prep and Cook
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the olive oil, brown sugar, pumpkin puree, maple syrup, pumpkin pie spice and salt. Dump in the oats and pepitas and stir to combine, ensuring the dry ingredients are evenly coated with the pumpkin mixture.
- Spread the oat mixture on the baking sheet, keeping some of the oat and seed clusters intact so that the finished granola has some clumps.
- Bake, stirring often, until dry and light brown in colour, about 35-40 minutes. Remove from the oven and allow to cool for a few minutes. Add the dried cranberries and toss to combine. Store in an airtight container for two weeks or in the freezer for up to three months.
