Pumpkin Spice Granola

Think of this as a template, not a recipe. The flaked coconut, flax seed, walnuts, chia seeds, and cranberries are all optional. You could add oat bran or wheat germ. Use different nuts and fruit. Add 1/4 c pure maple syrup to the recipe for chunkier granola. I like to leave the granola sweetener-free and add little if I want it when I pour an individual serving. To add more pumpkin to each serving and help use up the rest of the container, I like to add a scoop of pumpkin purée to my cereal bowl. Adding a spoonful of yogurt with the milk adds probiotics and extra protein.

Pumpkin Spice Granola

4 c rolled oats

1/4 c unsweetened flaked coconut

2 Tbsp ground flax seed

1/4 c chopped walnuts

1 tsp pumpkin pie spice

1/4 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp salt

1/2 c pumpkin puree

1/2 c apple sauce

2 Tbsp coconut oil (or butter)

1 tsp vanilla extract

2 Tbsp chia seeds

1/2 c dried cranberries

Preheat the oven to 325 F.

In a large bowl, stir together the oats, flaked coconut, flax seed, walnuts, spices, and salt. Add the pumpkin puree, apple sauce, coconut oil (it doesn't have to be melted first -- the oven will melt it for you), and vanilla. Stir until all of the oats are evenly moistened. 

Pour the wet granola onto a baking sheet with a rim (also called a jellyroll pan). Line your pan with parchment paper if you don't want to have to wipe it off later. Bake for 10-15 minutes, until the top layer becomes fragrant and lightly golden. Stir well and return to the oven for an additional 10 minutes. Stir one more time and bake 5-10 minutes, until the granola is slightly dry (though not crispy) and evenly golden. 

Cool completely. Pour into an airtight container. Add chia seeds and dried cranberries. Put the lid on the container and shake to combine. 

Enjoy a bowl with your favorite milk or yogurt.