Pumpkin and Cranberry {Grain Free} Granola

This recipe was created by our friend, Emma, who is wildly creative and loves playing with healthy ingredients in the kitchen. When I made this, I immediately thought she was a genius for putting this one together. The flavor combinations here are bright and fun and the texture is great for adding to parfaits, smoothie bowls or just snacking on its own. This recipe makes approximately 3 cups of all natural, quick and easy, crisp and crunchy, subtly sweet, perfectly spiced, delicious, nutritious, healthy, homemade pumpkin and cranberry, grain free granola.

Ingredients:

• 3/4 cup raw almonds, roughly chopped
• 1/2 cup raw cashews, roughly chopped
• 1/4 cup pistachios, roughly chopped
• 1/4 cup Sunflower seeds
• 1/4 cup pepitas/pumpkin seeds
• 1 Tablespoon of chia seeds
• 1 Tablespoon of Pumpkin Puree’
• 2 Tablespoon of pumpkin spiced coconut butter, melted and cooled
• 1 Tablespoon maple syrup
• 1 Tablespoon vanilla
• 1 teaspoon cinnamon
• a pinch of salt
• 1/2 cup dried cranberries

Preparation:

Preheat your oven to 150’C (300’F) – Line a rimmed baking sheet with baking/parchment paper and set aside.
Roughly chop your almonds, cashews and pistachios – Go easy though, you want there to be some larger pieces, even a few nuts left intact for some nice contrast in texture.
Place your crushed/chopped nuts into a medium size bowl.
Add sunflower seeds, pepitas, chia seeds and cinnamon and stir to combine.
In a small bowl or jug whisk together maple syrup, coconut butter, pumpkin and vanilla then pour over your nut/seed mix. Stir to combine.
Pour your maple-vanilla-pumpkin coated nut mix into one even layer onto your prepared baking sheet and bake for 15-20 mins stirring occasionally. Keep an eye on it as like any granola recipe, these nuts can catch and burn quickly if left unattended especially when it comes to the final 5 mins.
Once your granola is deliciously golden and no longer “sticky” remove from the oven and allow to cool on the baking sheet for 5 mins.
Add your cranberries and stir to combine then allow to cool completely on the baking sheet before transferring to an airtight container (or ziplock bag) and store in the pantry or enjoy right away!

Recipe and photos by @emsswanston on IG.