Pumpkin Granola with Pecans and Cranberries is perfect as a healthy and filling breakfast or snack.
You can substitute 1 teaspoon pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves. If you can’t locate unsalted pumpkin seeds and don’t want to use fresh, it’s fine to purchase the toasted & salted ones. Simply soak and rinse them a few times until they no longer taste salty, then dry them out a bit before using. It’s fine if they’re slightly damp when they go into the granola; they’re being mixed with wet ingredients anyway!
Yields approximately 3 cups.
Recipe adapted from The Sprouted Kitchen
, by Sara Forte.