Pumpkin Pecan Cranberry Granola

Andddd more pumpkin, YES! I previously posted a pumpkin spice granola recipe (that is bomb by the way), but this one is a little different. I chose to use maple syrup as the sweetener to change it up a bit and include canned pumpkin to enhance the natural pumpkin flavors. The pecans and cranberries go perfectly with the warm spices and maple flavor. Top off some yogurt, oatmeal, pancakes, or even a smoothie bowl with this granola. Or, simply eat it plain!

Recipe

Ingredients

• 4 cups rolled oats
• 3/4 chopped roasted & salted pecans
• 2/3 cup dried cranberries
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 cup canola oil
• 1/4 cup pure maple syrup
• 1/3 cup canned pumpkin

Directions

Preheat oven to 350 degrees F. Combine oats, pecans, cranberries, pumpkin pie spice, and salt in a large mixing bowl. In a separate bowl, whisk together the oil, maple syrup, and canned pumpkin. Add the wet ingredient mixture to the dry ingredients and stir until everything is evenly coated. Line a large baking sheet with aluminum foil and spray foil with canola oil. Pour granola mixture onto the pan and spread out evenly. Bake for 25-30 minutes until slightly golden. Let granola cool completely before transferring to an air tight  container.

Enjoy!