Ingredients

The following ingredients have 8 Servings
  • 3 1/2 cups old fashioned oats
  • 6 Tbsp golden flaxseed meal
  • 3/4 cup chopped pecans
  • 1 cup canned pumpkin puree
  • 2/3 cup packed light-brown sugar
  • 1/4 cup honey or maple syrup
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/2 cup raw pumpkin seeds
  • 2/3 cup dried cranberries

Instruction

  • Preheat oven to 300 degrees. In a large mixing bowl toss together oats, flaxseed meal and pecans.
  • Measure out pumpkin 1/2 cup at a time and place each half cup onto several layers of paper towels or on clean tea towels. Wrap and squeeze some of the excess moisture from pumpkin until each 1/2 cup as been decreased to 1/3 cup (giving 2/3 cup total).
  • In a separate mixing bowl stir together the 2/3 cup pumpkin, brown sugar, honey, canola oil, vanilla, salt, cinnamon, ginger, nutmeg, allspice and cloves until well combined. Pour mixture over oat mixture, toss and stir with a rubber spatula or wooden spoon until mixture is evenly coated (it will take quite a bit of tossing and it will seem dry at first).
  • Spread mixture onto a Silpat or parchment paper lined baking sheet into an even layer. Bake in preheated oven, removing from oven and toss every 15 minutes (while breaking large clumps apart), 45 minutes.
  • Toss in pumpkin seeds and bake 10 minutes longer. Remove from oven and allow to cool (you can place some in a bowl and add to freezer for several minutes to speed test) and if more crunch is desired, return to a 250 degree oven and bake about 10 - 15 minutes longer. Toss in dried cranberries, allow to cool completely then store in an airtight container.