Pumpkin Cranberry Crunch Granola

Ingredients

• 1 cup roughly chopped pecans, 
• 1 cup roughly chopped walnuts,
•  1 cup unsweetened coconut flakes or "chips"
• 1/2 cup shelled pumpkin seeds (pepitas) or sunflower seeds,
•  1/4 cup white sesame seeds
• 1/2 cup pumpkin puree (just pumpkin... Not pumpkin pie filling),
•  1/3 cup melted coconut oil
• 1/4 cup honey or pure maple syrup, 2 Tbsp molasses
• 1 Tbsp vanilla
• 1 Tbsp + 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1 cup juice-sweetened dried cranberries (or raisins)

 

Cooking Steps

Preheat oven to 275F / 135 C. Line a large baking sheet with unbleached parchment paper.
In large bowl, mix together nuts and seeds. Scoop half of the nut/seed mixture into a food processor and process on high until very finely chopped (you want it to be the texture of coarse sand). Return the finely chopped nut/seed meal to the large bowl with the un-processed nuts/seeds.
Mix remaining ingredients (pumpkin puree through sea salt) — EXCEPT dried cranberries — in a small mixing bowl. Pour over nut/seed mixture. Mix everything together until nuts/seeds are completely coated.
Turn mixture onto parchment-lined baking sheet. Spread evenly so that the granola cooks evenly.
Bake in preheated oven for 45-55 minutes, turning mixture gently one time (halfway through the baking time) to prevent burning.
Remove from oven and let cool for 5-10 minutes. Sprinkle dried cranberries on top of granola, then mix gently, right on the baking sheet.
Let cool before serving or storing. Granola will crisp as it cools.


http://fastpaleo.com/pumpkin-cranberry-crunch-granola/