Pecan, Pumpkin, & Cranberry Granola
Updated: Sep 11, 2022
Adapted from a recipe by Sally’s Baking Addiction for Maple Almond Cranberry Granola (https://sallysbakingaddiction.com).
2 and 1/2 cups old-fashioned rolled oats 1 cup pecan pieces (or coarsely chopped pecans) 2/3 cup pumpkin seed kernels 2/3 cup dried cranberries 1 teaspoon cinnamon pinch salt 1/2 cup pure maple syrup 1/4 cup melted coconut oil 1 teaspoon vanilla
Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, pecans, pumpkin seed kernels, cranberries, cinnamon and salt in a large bowl. Add the maple syrup, coconut oil, and vanilla and stir to combine. Make sure all of the oats are moistened.
Spread onto prepared baking sheet and bake for 30-35 minutes, stirring every 10 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture. Notes: *Store in airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.