Pumpkin, Pecan & Cranberry Granola
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1½ cups oats
  • ½ cup raw quinoa
  • ½ cup chopped pecans
  • 1 tbsp melted coconut oil
  • ¼ cup maple syrup
  • 2 tsp vanilla exrrtact
  • ½ cup pumpkin puree
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1½ tsp cinnamon
  • pinch of salt
  • ½ cup dried cranberries
Method
  1. Preheat the oven to 300F/150C
  2. Spread oats, quinoa and pecans on a parchment lined baking pan
  3. Toast for ten minutes, mixing once
  4. Remove from the oven and transfer into a large bowl, set aside. Turn the heat up to 325F/160C
  5. In a small bowl, whisk together the oil, maple syrup, vanilla, pumpkin, spices and salt
  6. Pour the wed ingredients over the dry, and mix until thoroughly combined
  7. Spread the mixture back onto the baking sheet and bake for an additional 20 minutes
  8. Remove from the oven and allow to cool, mix in the cranberries and break up any larger chunks that have formed
  9. Store in an airtight container.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/pumpkin-pecan-cranberry-granola/