https://www.evolvingtable.com/pumpkin-granola-maple-syrup/
2 ½ c rolled oats gluten free
¼ c pumpkin puree
½ c maple syrup
¼ c coconut sugar
1/3 c coconut oil
1 t vanilla
2 t pumpkin pie spice
¾ t cinnamon
½ t salt
1 c coconut flakes
¼ c pumpkin seeds
1 ¼ c pecans coarsely chopped
2 T flax seeds
1 c dried cranberries
Supersuper lekker
Preheat oven to 350 degrees.
Place oats in a large bowl.
In a medium-sized bowl combine pumpkin, maple syrup, coconut sugar, coconut oil, and vanilla. Whisk to combine.
Pour pumpkin/syrup mixture over oats and toss to completely coat the oats.
Add pumpkin pie spice, cinnamon and salt to the oats. Toss to combine.
Add coconut flakes, pumpkin seeds, pecans and flax seeds to the oat mixture. (Save the cranberries until after you have baked the granola!)
Toss granola until all ingredients are well incorporated.
Line two baking sheets with parchment paper and spread granola out evenly. Bake in preheated oven for 23-25 minutes, or until edges have just browned.
Remove from oven and let sit at room temperature for at least 15 minutes, without touching!
Break apart granola into big clusters and add cranberries.
Dan is die nog een beetje zacht. Vandaar nog eens verdelen op bakplaat en tweede keer roosteren. Beetje het idee van cantuccini.