Oil-Free Pumpkin Granola
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/2 cup maple syrup
- 3/4 cup pumpkin puree
- 1/2 cup pecan halves
- 3 cups rolled oats (choose certified gluten-free oats if
- 1/4 cup plant milk (i used rice milk)
- 1/4 cup raw pepitas
- 1/2 cup dried cranberries (optional)
- Carbohydrate 17.9885353338047 g
- Cholesterol 0 mg
- Fat 7.94709140386667 g
- Fiber 4.58310511481946 g
- Protein 1.46458396153846 g
- Saturated Fat 0.720795769234462 g
- Serving Size 1 1 cup (60g)
- Sodium 85.1243115393847 mg
- Sugar 13.4054302189852 g
- Trans Fat 0.393871953846153 g
- Calories 141 calories
Preheat your oven to 325 degrees and cover a large baking sheet with parchment paper.In a large mixing bowl, add your rolled oats and set aside.In a medium mixing bowl, add your pumpkin puree, maple syrup, spices, vanilla and plant milk. Stir well.Pour the wet ingredients into the oats a little at a time and stir well. Once all the wet ingredients are incorporated into the oats, add the raw pepitas and pecan halves and mix again. Don't add the dried cranberries yet!Scoop mixture onto the parchment covered baking sheet. Be careful not to get it too close to the edge. If there isn't enough room, use two baking sheets.Bake for 40 minutes total but pull it out every 10 minutes to stir gently. Once done, allow to cool.After the granola is cool, mix in the dried cranberries and store in an airtight container.
