Ingredients
3½cupsold fashioned oats
6tbspgolden flaxseed meal
¾cuppecans,chopped
1cuppumpkin puree,canned
⅔cuplight brown sugar,packed
¼cuphoney,or maple syrup
¼cupcanola oil
1tspvanilla extract
½tspsalt
1½tspground cinnamon
¾tspground ginger
¼tspground nutmeg
¼tspground allspice
⅛tspground cloves
½cupraw pumpkin seeds
⅔cupcranberries,dried
Preparation
Preheat oven to 300 degrees F.
In a large mixing bowl, toss together oats, flaxseed meal, and pecans.
Measure out pumpkin ½ 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 ½ cup has been decreased to ⅓ cup (giving ⅔ cup total).
In a separate mixing bowl, stir together the ⅔ 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 the preheated oven for 45 minutes, removing from oven and tossing every 15 minutes (while breaking large clumps apart).
Toss in pumpkin seeds and bake for 10 minutes longer. Remove from oven and allow to cool. (Place some in a bowl and add to the freezer for several minutes to speed test).
For more crunch, return to a 250-degree F oven and bake for about 10 to 15 minutes longer.
Toss in dried cranberries, allow to cool completely then store in an airtight container.
