Pumpkin Granola

I really like this healthy pumpkin granola.  Healthy because there is no fat in it.  Of course there is sugar, but it is not too sweet and crisps up as it cools.  Your home will smell delicious while you bake it!  Hopefully you have a little leftover pumpkin from baking pies or pumpkin monkey bread.  If not, pumpkin puree freezes well.  This recipe comes from the blog two peas and their pod but I have adapted it slightly.

• 5 cups old fashioned oatmeal
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3/4 teaspoon salt
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/2 cup almonds, chopped
• 3/4 cup dried cranberries

Stir together first five dry ingredients in large bowl.  Stir together next five ingredients and add to dry ingredients.  Combine thoroughly.  Stir in almonds.  Preheat oven to 325 degrees.  Place a sheet of parchment paper on a large rimmed cookie sheet/jelly roll pan.  Pour granola onto pan and press down evenly.  Bake 20 minutes and then stir.  Bake 20 more minutes and remove from oven.  Add cranberries and cool.