PUMPKIN SPICE GRANOLA by NancyC
Makes about 7 cups

4 cups old-fashioned rolled oats
1 cup raw hulled pumpkin seeds (also called pepitas) OR roasted and lightly salted pepitas (add roasted pepitas to the granola after it is done baking)
1 cup coarsely chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
1/4 to 1/2 teaspoon salt (use 1/2 teaspoon if you’re using raw pepitas)
1/2 cup pumpkin puree
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup light olive oil (or coconut oil, melted)
1/2 cup packed light or dark brown sugar
1 cup dried cranberries

Preheat oven to 325˚F. Line a large 13 x 18″ rimmed baking sheet or two 10 x 15″ rimmed baking sheets with parchment paper; set aside.

In large bowl, mix the oats, pumpkin seeds, pecans, cinnamon, nutmeg, pumpkin pie spice, and salt together until combined; set aside.

In medium bowl, mix the pumpkin puree, maple syrup, honey, oil, and brown sugar until smooth and well blended. Pour over dry ingredients in large bowl and mix until everything is moistened and evenly coated.

Spread evenly onto lined baking sheet or sheets and bake at 325˚F 40 minutes total, stirring the granola after 20 minutes for even baking.

Remove from oven and let granola cool on baking sheets for 20 minutes (the granola will get crunchier as it cools). Transfer granola into a large bowl and stir in the dried cranberries.

Store in an airtight container at room temperature for up to 2 weeks.

Serve with yogurt, milk, or eat it plain as a healthy snack!

Note: this is a lightly-sweet granola, so if you like yours really sweet, you may want to add an extra Tablespoon or two of brown sugar.

Recipe from NancyC | nancy-c.com