Pumpkin Spice Granola with Pecans and Cranberries

1/2 cup pumpkin puree

1/4 cup maple syrup

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground nutmeg

pinch ground gloves

1/4 tsp salt

2 cups gluten-free rolled oats

1/3 cup quinoa or millet (uncooked)

1/2 cup pecans

1/4 cup pepitas (pumpkin seeds)

3 tbsp hemp seeds

3 tbsp flax seeds, freshly ground

1/2 cup dried cranberries (sweetened with apple juice)

1. Preheat oven to 250°.

2. Combine pumpkin puree, maple syrup, vanilla, spices and sea salt in a small pan over medium-low heat.  Stir until combined and remove from heat.

3. In a large bowl stir together oats, quinoa, pecans, pepitas, hemp seeds and ground flax seeds.

4. Add pumpkin mixture to bowl and stir until thoroughly coated.

5. Spread mixture onto a large parchment paper lined sheet pan.

6. Bake for 1 hour or until starting to brown and get crispy.

7. Remove from oven and stir in dried cranberries.

8. Store in an airtight container for up to two weeks. 

Makes about 5 cups  |  crystalvaughn.com