This delicious granola is full of flavour and far lower in sugar than the traditional kind. Feel free to switch up the nut and seed mixture if you like. For the full recipe, see http://eat-spin-run-repeat.com/recipes-2/?recipe_id=6054621

Ingredients

• See http://eat-spin-run-repeat.com/recipes-2/?recipe_id=6054621

Instructions

Ingredients (About 6 cups)
1/2 cup each currants and dried cranberries, or any blend of the two
4 cups rolled oats
1 cup puffed millet (any whole grain puffed cereal could work here)
1/2 cup raw pepitas
1/2 cup chopped pecans
3 packets stevia
2 tsp ground cinnamon
1 tbsp pumpkin pie spice, OR use the mixture that follows
1/4 cup coconut oil
1/4 cup pure maple syrup
3/4 cup pure pumpkin puree
1 tbsp vanilla

Pumpkin Pie Spice:
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves


Instructions
Preheat the oven to 350°F.
Measure out the dried fruit but don't mix it into anything yet! Set it aside.
Oil a large baking sheet or line it with parchment paper for easy clean up.
In a big bowl, mix together the oats, puffed millet, pepitas, flaked almonds, and pumpkin pie spice.
In a small pot, melt the coconut oil on the stove. Add in the pumpkin puree, maple syrup, and vanilla and whisk constantly until the mixture becomes runny. This should take about 1 minute over medium heat once the burner is hot. (Heating the wet ingredients will help to ensure they coat the dry ingredients more easily.)
Pour the wet mixture into the dry ingredient bowl, and stir well, coating as evenly as possible.
Pour the entire contents of the bowl onto the baking sheet. Use a spatula to make an even layer.
Bake for 20 minutes, then remove the pan from the oven. Use a flipper to break up any large chunks and continue baking for another 15-20 minutes, stirring occasionally.
After 35-40 minutes, the granola may still be a bit soft. Stir in the currants and dried cranberries, and allow it to sit on the counter until completely cool. At this point, the granola should also be much more crunchy. Store in air-tight glass jars or containers for up to 4 weeks.

Yield: About 6 cups
Preparation Time: 15 mins
Cooking Time: 50 mins

Print This Recipe