Pumpkin Granola Clusters

Nick and I visited our friends, Dave and Katie Kiss, in Cleveland, Ohio over my birthday weekend.  We had a blast hanging out with them, skiing, playing with their pooch, Dexter, and enjoying Katie's amazing cooking.  She made homemade granola in the morning and it was addictive to say the least.  She shared the recipe with me, and with a few tweaks, I'd love to share it with you.

INGREDIENTS

1 ½ cups pecan halves
1 ½ cups whole almonds
2/3 cups dried cranberries
½ cut chopped dates (or baking dates)
½ cup pepita/pumpkin seeds
1/3 cup sunflower seeds
2 ¼ tsp ground cinnamon
1 tsp ground ginger
1 ¼ tsp nutmeg
½ tsp ground allspice
1/3 tsp pink Himalayan salt or fine salt
½ cup pure maple syrup
¼ cup coconut oil, melted
2 tsp vanilla extract

DIRECTIONS

• Preheat the oven to 275 degrees and line a large baking pan with parchment paper.
• Add almonds to a food processor and process for 5-10 seconds, until chopped (but not all dust).
• Add the pecans and process with almonds for a another few seconds, until chopped.
• In a large mixing bowl, add the almonds & pecans, and the rest of the dry ingredients (including the cranberries and dates).  Mix thoroughly.
• Stir in the syrup, melted coconut oil, and vanilla until everything is coated and there are no dry spots.  It should look a little wet.
• Spoon the granola onto the parchment lined baking sheet and spread it out to make about a ¼ inch high thin layer.
• Bake for 20 minutes, then rotate the pan and bake for another 15 minutes.
• Let it cool for 20 minutes before breaking it apart into clusters.
• Make sure it’s cooled completely before storing it in a freezer bag or Tupperware.  It’ll last 3-4 weeks.