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Toasted Pumpkin and Cranberry Granola

Author - Gena Hamshaw

Ingredients

  • 2 cups buckwheaties
  • 1 cup pecan pieces
  • 1 cup sunflower or pumpkin seeds
  • 1 1/2 cups dried cranberries
  • 3 tablespoons ground flax meal
  • 1/2 cup maple syrup or agave
  • 1/2 cup canned pumpkin puree
  • 1/3 cup melted coconut oil
  • 1/3 cup almond butter
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon sea salt or a bit more if you wish

Instructions

  • 1. Pre-heat your oven to 325 F.
  • 2. Mix the buckwheaties, sunflower or pumpkin seeds, pecan, cranberries, and flax meal in a large mixing bowl.
  • 3. In a blender, blend the syrup, pumpkin, almond butter, coconut oil, vanilla, cinnamon, ginger, nutmeg, and sea salt. Pour the mixture over the dry ingredients, and mix thoroughly.
  • 4. Oven option: Spread the granola onto a parchment lined baking sheet. Bake for 25-30 minutes, or until it's quite toasty and fragrant. Start checking it at the 18-20 minute mark, to be sure it doesn't burn.
  • Dehydrator option: Dehydrate granola at 115 degrees for 8 hours, mixing it around a couple of times.