Pumpkin Granola

3 cups rolled oats (gluten free optional)
1 1/2 cups chopped almonds
1/2 cup raw pepitas
1/2 cup dried cranberries
4 tbsp coconut sugar (low glycemic, low calorie, natural and delicious)
1/4 tsp sea salt
3/4 tsp nutmeg
1 tbsp cinnamon
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup molasses
1/2 cup pumpkin puree

Preheat the oven to 350 degrees. Mix the oats, almonds, pepitas, cranberries, coconut sugar, salt, nutmeg and cinnamon in a large bowl. In a small saucepan, heat the coconut oil, maple syrup, molasses and pumpkin puree over low heat until liquid. Pour the liquid over the dry mixture and quickly combine.

Spread the combined mixture evenly on a baking sheet and bake for 20-30 minutes, shaking the granola periodically for an even bake.

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