Nutty Pumpkin Spice Granola

• 1 cup Pumpkin Puree
• 6 Tablespoons Virgin Coconut Oil (or Canola Oil)
• 3/4 cups Brown Sugar (lightly Packed)
• 1- 1/4 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Ginger
• 18 teaspoons Cloves
• 1/4 teaspoons Salt (slightly Heaping)
• 2 teaspoons Pure Vanilla Extract
• 5 cups Rolled Oats
• 2 cups Raw, Unsalted Sunflower Seeds (or Any Raw, Unsalted Seeds Or Nuts)

1. Preheat oven to 350F.
2. Combine pumpkin, coconut oil, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat; bring to a simmer, whisking occasionally to break up any clumps of brown sugar, then turn off heat and add vanilla.
3. Stir together the pumpkin mixture with the oats and sunflower seeds in a large bowl.
4. Spread the mixture in an even layer on a large baking sheet and bake for about 40 to 50 minutes or until the moisture is gone and the granola is golden, toasted, and slightly crunchy, stirring every 10 minutes.
5. Cool completely, and then store in an airtight container at room temperature for up to 3 months.

pumpkin puree, virgin coconut oil, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, vanilla, oats

Taken from tastykitchen.com/recipes/homemade-ingredients/nutty-pumpkin-spice-granola/ (may not work)