Ingredients
The following ingredients have 4 Servings
- 3 cups rolled oats (gluten-free if necessary)
- 2 cups raw almonds, sliced or slivered preferred
- 1 tsp cinnamon
- pinch of sea salt
- 2 tbsp coconut oil, melted
- 1/4 cup unsweetened pumpkin puree (applesauce or banana works too)
- 1/2 cup maple syrup
- 1 tsp almond extract or vanilla extract if almond not available
- zest, 1 orange
- juice, 1/2 orange
- optional: 1 egg white*
- 3/4 cup unsweetened dried cranberries
- 2 large 1 quart jars or 4 small pint jars for storing
Instruction
- Preheat oven to 350 degrees F.
- In a large bowl combine oats, almonds, cinnamon and sea salt.
- Top with coconut oil, pumpkin, maple syrup, extract, orange zest and combine.
- Stir in egg white, if using
- Spread granola onto a parchment or silicone-lined baking sheet.
- Bake for 15 minutes.
- Flip granola on tray and bake for another 15 minutes or until granola is slightly browned and crispy.
- Turn oven off and open oven door to vent leaving the granola on the tray for 20 minutes to crisp up even more.
- Remove from oven and top with dried cranberries.
- Allow to cool completely before storing in jars or an airtight container.
- Will keep for several months.
