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Pumpkin Gingerbread Granola

Yields1 Serving

 4-5 cups old-fashioned oats
 1/2 cup chopped walnuts or pecans
 1/2 cup shredded coconut
 1/4 cup pumpkin seeds
 1/2 cup pumpkin puree
 3/4 cup brown sugar
 1/4 cup honey or Roger’s Golden syrup
 1 Tbsp. molasses
 1-2 tsp. cinnamon or pumpkin pie spice (or both)
 1/4 tsp. salt
 1/2 tsp. vanilla or maple extract
 1/2 cup dried cranberries

Preheat the oven to 325°F.


In a large bowl, toss together the oats, pecans, coconut and pumpkin seeds. In a small bowl, stir together the pumpkin puree, brown sugar, honey, molasses and vanilla. Add to the oat mixture and toss to coat well.


Spread out in a single layer on a heavy rimmed baking sheet and bake for 30-45 minutes, stirring once or twice, until the granola is golden and crunchy. Remove from the oven and stir in the cranberries. Cool completely.