Pumpkin Cranberry Granola Bites
Don’t wait until fall to enjoy the powerhouse nutrition of canned pumpkin! It’s great here with the crunch of almonds and pumpkin seeds and the sweet-tart accent of dried cranberries. These are perfect bite-size snacks to stash in lunch boxes and pockets.
2 cups rolled oats
¾ cup canned pure pumpkin (not pie filling)
½ cup roasted diced almonds
½ cup dried cranberries
1/3 cup unsalted pumpkin seeds
¼ cup maple syrup
2 tablespoons vegetable oil
½ teaspoon ground ginger
1 teaspoon kosher salt
¼ teaspoon ground cloves
Preheat the oven to 350°F. Line a baking sheet with sides with aluminum foil and spread the oats on it. Toast them for 8 to 10 minutes, until lightly golden. Pour them into a large bowl. Leave the oven on.
Add the remaining ingredients to the oats. Mix the granola together. Form 1-inch balls of the granola mixture (a 1-tablespoon cookie scoop works well). Place the balls on the baking sheet.
Bake the bites for 15 to 18 minutes, until firm and lightly browned. Remove the pan to a wire rack to cool. Store the pumpkin bites in an airtight container.