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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 19 |
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There's no shortage of Fall flavour in this crunchy, chunky nut-free treat! With lots of fresh pumpkin puree, maple syrup and spices you don't need buckets of sugar or oil to enjoy - sprinkle on some vanilla yogurt for a delicious snack or breakfast. Read more . Makes 19 (1/3 cup) servings Ingredients:
3 1/2 cups old fashioned oats (not instant or quick cooking) |
1 cup spelt flakes |
1 tsp cinnamon |
1 tsp pumpkin pie spice |
1/2 tsp salt |
1/4 cup brown sugar |
1/3 cup pumpkin seeds |
1/3 cup dried cranberries, soaked in hot water and drained |
1 cup + 2 tbsp pumpkin puree |
2 1/2 tbsp canola or melted coconut oil |
3 tablespoons maple syrup |
1 tsp vanilla |
Directions:
1. Preheat the oven to 325F.
2. Mix the oats, spelt flakes, cinnamon, pumpkin pie spice, salt, brown sugar, pumpkin seeds and dried cranberries in a bowl.
3. Add the pumpkin puree, oil, maple syrup and vanilla and stir well, until the oats are thoroughly coated.
4. Spread out in a single layer on a greased baking sheet.
5. Bake for 20 minutes, then stir and bake 30 minutes longer.
6. Set the baking sheet on a rack until the oats are completely cool. The oats will harden into granola while cooling.
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