Gluten-Free Pumpkin Granola
Ingredients:
- 4 cups gluten-free old fashioned rolled oats
- 1 cup gluten-free buckwheat groats (optional)
- 1/2 cup brown sugar, lightly packed
- 1 cup raw pepitas
- 1 cup chopped walnuts or slivered almonds
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 cup pumpkin purée
- 1.5 cup dried cranberries
- Pre-heat oven to 325 degrees F.
- In a large bowl, mix together the first 9 (dry ingredients). Set aside.
- Place honey, coconut oil and pumpkin purée into a microwave safe bowl and heat on medium heat until the coconut oil is melted (about 45 seconds). Whisk until blended.
- Pour wet mixture into dry mixture and mix well with a wooden spoon.
- Spread the granola onto a large baking sheet (I used a half-sheet pan) lined with a silicone mat or parchment paper.
- Bake for 35 - 45 minutes until golden brown, stirring the granola every 10-15 minutes to ensure even browning.
- Remove from oven and stir in the cranberries. Let cool completely. The granola will be soft while it's hot, but once it cools completely it will be nice and crunchy.
- Store in an airtight container.
