- 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 degrees. 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.
**Pumpkin is a storehouse for many antioxidant vitamins, including: Vitamin A, C, and E. One cup of cooked pumpkin is also an excellent source of potassium, making it a great post-workout meal addition to help restore the body’s balance of electrolytes.