Pumpkin Granola

As I mentioned in my pumpkin snickerdoodles post, I stocked up on pumpkin this year.  As a result, I've been trying to find ways to use it.  Lots of recipes that call for pumpkin are quite indulgent, which is why I think using it to make granola is great-this is a healthy recipe that tastes great. Luckily, canned pumpkin has been easier to find lately, so if you don't have any, I suggest you go buy some :-)

I have been enjoying this for breakfast as a cereal as well as a snack any time of the day. Feel free to adjust this recipe to suit your tastes and what you have on hand.  I like to change it up and add whatever nuts I have in the house-walnuts, pecans, almonds, peanuts, etc are all great.  Matt even likes to add some chocolate chips to his granola for an extra sweet bite!

Pumpkin Granola

5 cups rolled oats

1/4 cup sunflower seeds
1 cup nuts (almonds,walnuts, pecans, peanuts or whatever you have or a combination of all)

1 teaspoon cinnamon

1/4 teaspoon nutmeg
2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup brown sugar

1/4 cup apple sauce
1/4 cup maple syrup
1/2 cup pumpkin puree
1 teaspoon vanilla extract

3/4 cup dried cranberries

Preheat the oven to 300 degrees and spray a baking sheet with nonstick spray (I also like to line the sheet with aluminum foil then spray with cooking spray for less mess).

Mix the oats, sunflower seeds, nuts, cinnamon, nutmeg, pumpkin pie spice and salt together in a large bowl.  Stir in the brown sugar, apple sauce, maple syrup, pumpkin puree, vanilla and cranberries.  Mix gently to combine.

Spread the mixture onto the prepared baking sheet, using a spatula to ensure they are evenly spread out.
Bake for 35-40 minutes, stirring occasionally, until golden brown and crispy.  The granola will continue to become more crisp once it's removed from the oven.

Inspired by Stick a Fork in It, as seen on Burning Down the House, originally from Baking Bites