Pumpkin Granola

I didn't bother to take a picture of this one because I didn't think it was that great.  But I'm a bit picky about my granola, so you might like it.  It's on the softer more chunky side.  The flavor was fine, I just like my granola to be crunchy and not too clumpy (like my standard recipe is!).

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old fashioned oats
3/4 cup dried cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened flaked coconut
1/4 cup roasted pumpkin seeds

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.

Spread out evenly on prepared baking sheet. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.

Serve with milk, yogurt, or eat it plain and by the handful.