Pumpkin Seed Granola

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Preheat oven to 350°F and line a large sheet pan (or 2 medium ones) with parchment paper.
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Mix the oats, seeds, and coconut together in a large bowl.
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To a small saucepan, add the oil, sugar, pumpkin puree, nut or seed butter, pumpkin spice, and salt. Melt together over medium-low heat, stirring until well combined, then turn off the heat. Add the vanilla and give it a quick stir.
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Pour the wet mixture into the dry mixture and mix well until all of the dry ingredients are damp and coated.
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Spread the mixture out onto the prepared baking tray, then. using a spatula or the bottom of a mug, press it down firmly all over so it’s really compacted.
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Bake for 20 minutes, turn the pan, and bake for another 20 minutes, or until the granola is very dry and golden brown. Be sure to check the middle and not just the edges. The exact time it takes will depend on your pan, oven and how thickly you pressed the granola, so keep a close eye on it towards the end.
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Remove from the oven and leave well alone on the tray until completely cool.
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Break into clumpy pieces, sprinkle over the dried cranberries, then transfer to containers. It will keep well for 4 weeks in glass jars, slightly less time in plastic containers.