Pumpkin spice granola

Granola is a staple in our household, though usually it's in bar form (I need to update that recipe as I've made many changes over the years, especially in reducing the sugar). We make granola bars almost every Sunday for our weekday breakfast. Every once in a while though, I crave granola cereal with cool creamy milk. It's usually happens around this time of year when there's pumpkin puree around because that's how I almost always make it. I love granola that is full of spices. It fills your home with wonderful aroma as it bakes. You can eat this granola just as is, but I like to eat it as cereal or with plain yogurt. I wanted to have it around for Thanksgiving week for quick, nutritious breakfasts that make me think fall! Plus, it's a perfect recipe for Week 4 of 12 Weeks of Winter Squash!

On a side note, it seems that the manual focus is working better on my camera, so I'm getting decent photos again now (autofocus is still toast). I love the little pitcher in this photo. My Grandmother made it and the matching plates in her ceramics class!

Pumpkin spice granola
1/3 cup pumpkin puree
1/3 cup real maple syrup
2 tablespoons coconut oil
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups old-fashioned oats
1/2 cup chopped walnuts (or pecans)
1/4 cup pumpkin seeds (pepitas)
1/4 cup shredded coconut
1/3 cup dried cranberries

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

In a large bowl whisk together the pumpkin through allspice until well-combined. Stir in the oats, walnuts, pumpkin seeds, and coconut until the are thoroughly covered.

Spread the mixture onto the baking sheet in an even layer. Bake for about 45-50 minutes, stirring every 10-15 minutes. It is ready when it is golden and has turned crunchy. 

Let the granola cool and stir in the cranberries. Store in an airtight container.