1/4 Cup canned pumpkin
1/4 Cup maple syrup
2 Tbsp brown sugar
1 Tbsp Extra Virgin Olive Oil (Blood Orange Olive Oil is our favorite for this recipe)
1 tsp Vanilla Paste or Vanilla Extract
1 1/2 tsp Pumpkin Pie Spice Blend
1/2 tsp Ground Cinnamon (we love the Saigon Cinnamon in this recipe)
1/4 tsp Salt
2 Cups old fashioned oats
2 Tbsp ground flaxseed (optional)
1/4 Cup dried cranberries
1/4 Cup chocolate chips
While you preheat oven to 325F, prepare a rimmed baking sheet, either by spraying it with non-stick cooking spray, or by lining the sheet with parchment or a non-stick (Silpat) heatproof baking mat.
Over medium heat on the stove, combine the canned pumpkin, maple syrup, brown sugar, olive oil, vanilla paste or extract, Cinnamon and Pumpkin Pie Spice Blend and salt in a small saucepan. Whisk as you heat, until the mixture is smooth and heated through.
Remove saucepan from heat and use a wooden spoon or spatula to add the oats and ground flaxseed (if you are using this). Mix well to thoroughly coat the grains with the pumpkin & spice mixture.
Empty the coated oats onto the prepared baking sheet, and spread out, either in an even layer or in more chunky clusters. Bake for a total of 25-30 minutes, being sure to stir mixture after 10 – 15 min for even baking. Granola is done when it begins to turn golden brown. Remove baking sheet from oven and allow to cool completely before tossing cooled granola with dried cranberries and chocolate chips.
Store in an airtight container up to ten days.
Adapted from Savory Style.