Ingredients:

  • 3 cups (300g) Old Fashioned Rolled Oats
  • 1 cup (120g) Raw Pepitas
  • 1 cup (110g) Raw Pecan Halves, roughly chopped
  • 1/4 cup (30g) Ground Flaxseed
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (120g) Canned Pumpkin Puree
  • 1/2 cup (120ml) Pure Maple Syrup
  • 1/4 cup (60ml) Melted Coconut Oil
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup (75g) Dried Cranberries

Instructions:

  1. Preheat your oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the dry base: rolled oats, raw pepitas, chopped pecans, ground flaxseed, cinnamon, ginger, nutmeg, cloves, and sea salt.
  3. In a separate small bowl or glass measuring cup, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until completely smooth.
  4. Pour the liquid binder over the dry oat mixture. Use a rubber spatula to fold the mixture until every oat and nut is thoroughly coated and no dry pockets remain.
  5. Transfer the mixture to the prepared baking sheet. Press the granola down firmly with the spatula into an even layer about 1/2 inch thick to encourage large cluster formation.
  6. Bake for 45 minutes, rotating the pan halfway through. For maximum clusters, do not stir the granola during baking.
  7. Remove from the oven and let cool completely on the pan. The granola will continue to crisp as it cools. Once cold, break into chunks and stir in the dried cranberries.