CrockPot Pumpkin Pie Granola
Ingredients
1 Cup Pumpkin Puree (Canned Or Homemade)
½ Cup Honey
2 Teaspoons Ground Cinnamon
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Ginger
⅛ Teaspoon Ground Cloves
⅛ Teaspoon Kosher Salt
5 Cups Old Fashioned Rolled Oats
1 Cup Chopped Pecans
1 Cup Shelled Pumpkin Seeds
1 Cup Sweetened Dried Cranberries
Directions
Add pumpkin puree, honey, spices and salt to a 6 quart or larger slow cooker and mix well.
Add oats, pecans and pumpkin seeds and stir well to coat in pumpkin mixture.
Cover, but prop the lid open slightly with a chopstick or wooden spoon and cook on LOW for 4 to 5 hours, stirring every 30 minutes to prevent granola from burning around the edges. Granola is done when no longer super sticky.
Add dried cranberries and mix into granola.
Pour granola out of slow cooker carefully onto a rimmed baking sheet that has been lined with parchment or wax paper and allow to fully cool.
Store prepared granola for up to 2 weeks in an air tight container.
