Maple Pumpkin Spice Granola, Spicier!, GF

By MaryEllen

This one is from a GF website, not a healthy eating one. It has more sugar and oil and lots more spices. I just made the healthy eating one and it is OK but I but this one is tastier!

Ingredients

• 3 3 3 cups (300 g) old-fashioned gluten-free rolled oats
• 3/4 3/4 3/4 cup (75 g) pecan halves
• 2 2 2 teaspoons cinnamon
• 1 1 1 teaspoon ginger
• 1/4 1/4 1/4 teaspoon nutmeg
• 1/8 1/8 1/8 teaspoon salt
• Pinch Pinch cloves
• 1/2 1/2 1/2 cup (135 g) pure pumpkin purée, such as Libby’s
• 1/3 1/3 1/3 cup (75 ml) maple syrup
• 1/3 1/3 1/3 cup (75 ml) vegetable oil, such as canola or rice bran
• 1/4 1/4 1/4 cup (54 g) firmly packed light brown sugar
• 1 1 1 teaspoon vanilla
• 1/2 1/2 1/2 cup (80 g) dried cranberries, optional

Details

Adapted from fodmapeveryday.com

Preparation

Step 1

Position rack in the middle of the oven. Preheat oven to 325°F/165°C. Have ready a rimmed baking sheet pan and set aside.
Stir together the oats, pecans, cinnamon, ginger, nutmeg, salt, and cloves in a mixing bowl until combined.
In a separate bowl whisk together the pumpkin purée, maple syrup, oil, brown sugar and vanilla until smooth and combined.
Stir together the wet and dry mixtures with a firm wooden spoon until everything is mixed well. Or do what we do and dump everything in the bowl of stand mixer and use a flat paddle to mix ingredients on low speed until combined.
Scrape out onto the pan in an even layer. Bake for 20 minutes, then toss granola around with a large spatula to rotate all surfaces so that the granola bakes evenly. Bake for about 20 minutes more or until just beginning to take on a hint of color and you begin to smell the ridiculously toasty and enticing aromas. Cool pan on rack. Store at room temperature in airtight container for up to 3 weeks.