This sweet treat is perfect with a dollop of creamy coconut yogurt or a splash of almond milk… or right off the pan!

Ingredients

1 1/2 cups raw pecans
1/2 cup raw pepitas
1/2 cup raw sunflower seeds
1 cup slivered almonds
1 cup coconut flakes
¼ tsp sea salt
1/4 cup organic cranberries sweetened with apple juice (like these from Vitacost)
1 tablespoon cinnamon
1 tsp pumpkin pie spice (I like Simply Organic)
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup canned pumpkin

Instructions

Preheat oven to 350 degrees.
Mix the nuts, seeds, spices, cranberries and salt together in a large bowl.
In a small saucepan mix the coconut oil, maple syrup and pumpkin and heat slowly. Pour over the nut and seed mixture until lightly coated.
Spread the mixture evenly onto one or two baking sheets and bake for 20-23 minutes. You may want to mix around with a spatula about halfway through to ensure even baking.
Once the granola is lightly browned, remove from oven and let cool completely.
Serve immediately with yogurt or milk or store when cooled in an airtight container. Should last a few weeks if stored properly (but there’s no way you will be able to keep it around that long!)