Pumpkin Spiced Granola

This granola has all of the wonderful flavors of pumpkin pie yet it is not too sweet.  The orange peel and cranberries had hints of citrus and sweetness to complement the pumpkin spice.


42 oz. old fashion oats

12 oz. prewashed white quinoa

2/3 cups ground flaxseed

10 oz. pecan halves

10 oz. almonds

10 oz. pumpkin seeds

16 oz.  organic pumpkin puree

1 cup brown sugar

1 cup pure maple syrup

4 T. pure vanilla

1 t. salt

5 ½ t. pumpkin pie spice

2 t. cinnamon

4 T. Penzey’s orange peel

3 cups dried cranberries



Preheat oven to 325 degrees. Line two large baking sheets with parchment paper.


Using a very large bowl, place the oats, quinoa, ground flaxseed, pecan halves, almonds, and pumpkin seeds in a bowl.  Stir grain, nut  & seed mixture until well combined.  Set aside.


Pour the pumpkin puree, brown sugar and maple syrup into an eight cup glass Pyrex measuring cup.   Whisk until well blended then place in the microwave for approximately 4 to 5 minutes until sugar has dissolved.  Remove from microwave then add pure vanilla, salt, pumpkin pie spice, cinnamon and orange peel.  Pour over grain and nut mixture and stir until well coated.  Pour the granola onto the baking sheets and bake for one hour stirring every 15 minutes.  After 30 minutes, reduce heat to 275 degrees.   Remove from oven then stir in the cranberries.  Let cool completely then place in air- tight plastic containers.