Paleo Pumpkin Cranberry Granola

1. 1

   Place nuts and seeds in a large bowl. Cover with water and soak overnight. Drain and rinse the nuts and seeds, discarding soaking water.

2. 2

   Pulse nuts and seeds in food processor. Pulse until coarsely chopped, almost to the consistency of granola. Very briefly pulse in pumpkin puree, honey, cinnamon, and salt.

3. 3

   Spread mixture out onto 2 baking sheets. Bake at 170u00b0F for 10 hours, then leave in oven with temperature off, but light on, until crispy.

4. 4

   Remove from oven and stir in dried cranberries. Serve with almond milk or coconut milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.