Granola is one of those foods that I could eat all day long, and this cranberry pumpkin granola is no exception. It’s the perfect combination of fall flavors and is a favorite in our house. If you haven’t made home-made granola before, this recipe is a must. It’s so much cheaper to make it than it is to buy. Also, when it’s made fresh the taste is staggeringly better than when it comes from a box.
There are so many different ways that this granola can be enjoyed. You can top your yogurt with it to add some crunch to your breakfast. Throw some in a baggy for an easy snack when you are sitting at your desk during the day. Better yet, top your butternut squash with it for a delicious Thanksgiving side dish.
This cranberry pumpkin granola also makes such a fun and unique gift. I like to put some in a small mason jar and add a little bow for decor. Then, if I’m going to someone’s house for Thanksgiving I can give some to the host/hostess to enjoy for breakfast the next morning.
Let me know your favorite ways to enjoy this granola!
Cranberry Pumpkin Granola
Prep time: 10 minutes Bake time: 40 minutes
Makes 4.5 cups
Gluten free, dairy free, egg free, peanut free
2 C gluten free rolled oats
1 C chopped nuts
½ C pumpkin seeds
3 T ground flax
1 tsp pumpkin pie spice
1/2 tsp sea salt
1 C dried cranberries
2 tsp pure vanilla extract
¼ C coconut oil
1/2 C pure maple syrup
3 T cashew butter (use sunbutter for a tree nut allergy)
Preheat oven to 300 degrees. Mix oats, nuts, pumpkin seeds, ground flax, pumpkin pie spice, and salt in a large bowl. In a smaller bowl, mix vanilla extract, coconut oil, maple syrup, and cashew butter. Pour wet ingredients into dry ingredients and mix well so that all of the dry ingredients are well coated. Spread the mixture into a thin layer on your baking sheet and bake at 300 degrees for 40 minutes. Halfway through baking, add your cranberries into the granola and toss to mix them evenly. Let the granola cool completely and store in an airtight container.