Fall is in the air...well, right now it feels like winter is in the air, but you get the picture. I made this delicious new Pumpkin Pecan Granola recipe last night and our house still had remnants of my baking in the air when we woke up this morning. (:
⅓ cup Grade B maple syrup -- **I didn't have any maple syrup, so I substituted honey
⅓ cup pumpkin puree
2 cups old-fashioned rolled oats
½ cup roughly chopped raw pecans
½ cup dried cranberries
Preheat the oven to 325°F.
In a large mixing bowl, whisk together olive oil, salt, pumpkin pie spice, maple syrup, and pumpkin puree until smooth. Add in the oats, pecans, and sesame seeds and stir until well-coated.
Spread the granola evenly onto a large rimmed baking sheet, trying to keep as many granola clusters intact as possible. Bake in preheated oven for 35-45 minutes or until the granola is dry and golden-brown in color, stirring every 10 minutes or so by scooping the granola on the edges back into the centre and then spreading back out into an even layer. [Watch carefully! Mine didn't take the full 35 minutes and still had a few burned clumps...]
Let the granola cool for a few minutes, then stir in the dried cranberries. Allow to cool completely on baking sheets before transferring to an airtight container for storage. Finished granola will keep for about a week, assuming you don’t eat it all long before then.
And, here are the nutrition facts [from CalorieCount.com]:
NOTE: a serving size is 1 tablespoon [it's a great add in for yogurt or to eat with apples, but it is high in sugar, so don't eat it by the cup full!] (: