This delicious recipe is a balanced, low-sodium, vegan, vegetarian, dairy-free, gluten-free. How great is that?! Fresh tart cranberries are nicely balanced with maple syrup, dates and pumpkin puree sweetness. Add in some pumpkin pie spices and extra cinnamon for a delicious flavor combination.
I Love homemade granola! I have been making my own granola from my favorite basic granola recipe for years. It’s great with my homemade Greek yogurt.. Granola is my ‘go to’ breakfast, snacks and dessert. So many ways to include this nutritious food into the diet.
Last night I made Greek yogurt peach parfaits for dessert. My husband and I love them with Pumpkin Cranberry granola. It was fantastic. Crunchy granola, cool thick, creamy homemade Greek yogurt mixed into canned peach slices. What a great dessert!
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This pumpkin cranberry recipe is a departure from my basic homemade granola recipe. I decided to go without brown sugar and risked adding in fresh unsweetened cranberries. I added some dates and a little extra maple syrup to offset the cranberries and it balanced well. I love the occasional tart bits in the nutty, cinnamon, pumpkin flavor. Delicious!
My basic granola recipe is more conventional. Lovely flavor but much higher in sugar than this recipe. If you like sweet, add maple syrup or honey on top of this pumpkin cranberry granola to sweeten it up. Enjoy your granola!
Pumpkin Cranberry Granola:
I have made this recipe a few times now. It’s good in several incarnations. I didn’t have fresh cranberries last time so I used sweetened dried cranberries. The granola was still great, just a bit sweeter. That’s the wonderful thing about granola. It’s by definition, play food! Play around with this recipe yourself. Let me know in the comment section what you do with it.
How to make it:
- Preheat oven to 325F
- Oil your cookie sheet with coconut oil
- Mix the oats, nuts, seeds and spices together in a large bowl.
- Put a small saucepan on medium low heat. Add the coconut oil, maple syrup, fresh cranberries (if using fresh) and pumpkin puree. Cook until the fresh cranberries burst. Stir often with a wooden spoon.
- Pour the cooked mixture over the dry ingredients. Mix with a wooden spoon until thoroughly mixed.
- Spread the mixture evenly onto a large baking sheet with a lip.
- Bake for 20 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Bake until the granola is golden brown (usually about 25 minutes). Remove from oven and let cool completely. It will crisp up as it cools.