Coconut Pumpkin Granola

Yield: 9+ cups

Pumpkin replaces a portion of the sugar and oil in this crunchy granola, which offers just the right notes of sugar and spice. A list of optional add-ins allow for customization and will transform the granola into a satisfying snack mix.

Ingredients

5 cups old-fashioned oats (the kind that cook in 5 minutes)
½ cup pepitas and/or sunflower seeds
½ cup chopped pecans or slivered almonds (see notes)
⅓ cup shredded coconut (I use unsweetened, sweetened may be used; omit entirely if you don’t care for coconut)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¾ teaspoon kosher salt (I use Morton’s kosher)
¾ cup brown sugar
½ cup pumpkin purée
¼ cup maple syrup
¼ cup melted coconut oil (may substitute mild-tasting oil of choice)
1 teaspoon vanilla
¾ cup dried cranberries
Optional add-ins: lightly salted cashews or additional nuts of choice, coconut, chopped apricots, white or dark chocolate chips or chunks

Preheat the oven to 325℉. Line two baking sheets with sides with parchment paper, or lightly grease the baking sheets. If using a dark-coated baking sheet, lower the oven temperature by 25℉ to prevent over-browning.
In a large bowl, combine the oats, seeds, nuts (if including), shredded coconut, pumpkin pie spice, cinnamon, salt, and brown sugar.
In another bowl, combine the pumpkin, maple syrup, oil, and vanilla.
Pour the wet mixture into the dry mixture, and toss until the oats are thoroughly coated.
Spread the granola onto the prepared baking sheet.
Bake for 20 minutes. Remove the granola and stir. Bake in 10 minute increments or until the granola is mostly dry and crisp. (I typically bake for a total of 40 minutes; see notes.) Remove the granola from the oven and allow to cool.
Mix in the cranberries and any additional nuts or add-ins, and store in an airtight container. Sealed tightly, the granola will stay fresh for several weeks on the counter and for a month or two in the refrigerator.

I like to add the nuts before baking so that they, too, are covered in the delicious flavors of this granola. Pecans, however, tend to burn more easily than the seeds and almonds. When choosing pecans, you may prefer to stir them in with the dried cranberries after baking. If you do cook them along with the granola, simply turn down the oven temperature 25℉ if they are sufficiently brown before the granola is finished cooking.
The granola will continue to crisp up as it cools. If you find that it is not totally crisp once cooled, simply return to the oven for another 5-10 minutes. If the granola seems mostly cooked but just needs a few more minutes to dry out, you may turn the oven off and leave the tray in. The oven will be hot enough to keep cooking the granola but less likely to over-brown it. (Just set the timer so you don’t forget about it!)