Cozy up with a Fall pantry Staple; Pumpkin Maple Pecan Granola with Cranberries. Crunchy clusters with all the Fall flavors, a delicious grab n go snack or breakfast. vegan + gluten free | This recipe makes about 6 3/4 granola.
Preheat oven to 275F. Optional: line sheet pan with parchment paper (do not use a silpat here).
Chop 1/2 the pecans to a fine chop.
In a large mixing bowl mix the dry ingredients: oats, sunflower seeds, pepitas, pecans, brown sugar and spices.
In a small sauce pot, warm the pumpkin, coconut oil, maple syrup and vanilla bean paste just to over room temperature. Whisk well.
Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix well, incorporating all the ingredients so that every little oat grain is coated with delicious pumpkin spice mix.
Pour mixture into the prepared sheet pan, pushing the granola into the corners. Spread evenly, then using the back of wooden spoon, firmly press the granola into the pan.
Bake at 275F for 60 minutes. Do not stir. Rotate the pan, and increase the temperature to 300F for 20 minutes.The granola will be fragrant and toasty golden brown. Don't be tempted to stir if clustering is desired.
Remove from oven and allow the granola to cool completely (if you can) before gently tossing in the cranberries. Handle the granola gently if clustering is desired.
Store in a covered container for up to two weeks.
The long bake on this granola ensures a nice crunchy granola. Start checking to make sure the granola is not getting too dark about ten minutes after increasing the temp. to 300F. It will still be just slightly 'soft,' but will firm up as it cools creating a nice crunchy texture.Granola may be frozen for up to two weeks in a lidded container to keep it fresh. Thaw at room temperature. Adapted from my Maple Pecan Granola Recipe.