1/2cup (80 g)dried cranberries, optional - see Tips
Position rack in middle of oven. Preheat oven to 325°F/165°C. Have ready a rimmed baking sheet pan and set aside.
Stir together the oats, pecans, cinnamon, ginger, nutmeg, salt and cloves in a mixing bowl until combined.
In a separate bowl whisk together the pumpkin purée, maple syrup, oil, brown sugar and vanilla until smooth and combined.
Stir together the wet and dry mixtures with a firm wooden spoon until everything is mixed well. Or do what we do and dump everything in bowl of stand mixer and use a flat paddle to mix ingredients on low speed until combined.
Scrape out onto pan in an even layer. Bake for 20 minutes, then toss granola around with a large spatula to rotate all surfaces so that the granola bakes evenly. Bake for about 20 minutes more or until just beginning to take on a hint of color and you begin to smell the ridiculously toasty and enticing aromas. Cool pan on rack. Store at room temperature in airtight container for up to 3 weeks.
You could try adding a few dried cranberries if you like, but remember that they add to the Oligos load.
Maple Pumpkin Spice Granola with Pecans
Amount Per Serving
Calories 121Calories from Fat 63
% Daily Value*
Saturated Fat 1g5%
* Percent Daily Values are based on a 2000 calorie diet.