3 cups old fashioned oats or gluten-free oats
1 tsp pumpkin pie spice
½ tsp ground cinnamon
¼ tsp salt
½ cup chopped or sliced almonds
½ cup chopped walnuts
¼ cup maple syrup
¼ cup pumpkin puree
1 tsp vanilla
½ cup dried cranberries (or raisins, your preference)
¼ cup roasted sunflower kernels
Preheat oven to 300 degrees. Line a large baking sheet with foil or parchment paper. Set aside.
In a large bowl, combine oats, pumpkin pie spice, cinnamon, salt, almonds and walnuts.
In a small bowl, combine maple syrup, pumpkin puree and vanilla. (Here’s a tip when measuring sticky ingredients like maple syrup, honey, molasses, etc. Spray the measuring cup with nonstick spray first. The syrup will pour out easier.)
Pour the pumpkin mixture into the oat mixture and stir until coated well. Add the cranberries to the mixture and toss again.
Spread the granola onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes total. (I stir every 10 minutes.) After 20 minutes, add the sunflower seeds and stir again. Finish baking for the remaining 10 minutes.
Remove from the oven and transfer sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks. Pour your favorite flavor of chilled SoL over a bowl of pumpkin granola and enjoy.
*Recipe courtesy of SoL.*