Gluten free & vegan pumpkin spice granola recipe created by me below.
Ingredients:
~ 1 1/4cups/200g almonds
~ 1 1/2 cups/200g pecans
~ 2/3 cups/80g dried cranberries
~ 1/3 cup/50g pepita seeds
~ 1/3 cup/30g oats
~ 2 tsp cinnamon
~ 1 tsp ginger
~ 1 tsp nutmeg
~ 1/2 tsp allspice
~ 1/4 tsp salt
~ 1/2 cup/120mL maple syrup
~ 1/4 cup coconut oil, melted
~ 2 tsp vanilla
Directions:
Preheat oven to 275F/135C.
Pulse almonds & pecans in food processor or high-powered blender for a few seconds to chop.
Transfer nuts to a bowl, add remaining dry ingredients (cranberries, oats, spices) & mix.
Add wet ingredients (maple syrup, coconut oil, vanilla) & stir until well combined.
Spoon mixture onto a baking tray lined with reusable baking mat & spread into a thin layer.
Bake for 40 minutes, until golden.
Allow to cool on cooling rack before breaking apart & storing in a glass jar in the fridge.
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