Preheat your oven to 325 degrees. Use 1 tablespoon of your melted coconut oil to generously grease the surface of a large rimmed baking sheet. This will help your granola crisp up and not stick so don’t skimp on the oil! Set your pan aside.

In a large bowl, mix together the rolled oats, pumpkin seeds, and chopped pecans. In a separate bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, remaining tablespoon of coconut oil, salt, and spices until smooth. Pour the wet ingredients over your rolled oat mixture and toss until well mixed. 

Dump the mixed granola onto your greased baking sheet and spread it out into an even layer. Bake the granola in your pre-heated 325 degree oven for 45-50 minutes, removing the pan every 15 minutes to toss the granola with a spatula to ensure even toasting. The granola is ready when it is golden and mostly dry (it will dry out completely when cooling).

Allow the granola to cool completely. If you’d like to add cranberries to your granola, toss them in once the granola has cooled. Store your granola in an airtight container (glass is best!) for up to 2-3 weeks. Makes 8-10 servings.