1/3 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
3 cups old fashioned oats
1 cup pepitas, raw pumpkin seeds
1 cup chopped pecans
3 tablespoons brown sugar
1 1/2 tablespoons pumpkin pie spice
1 teaspoon kosher salt
1 cup dried cranberries
Preheat oven to 300 degrees. Line 2 large rimmed baking sheet pans with parchment paper.
In a small saucepan, melt the coconut oil; cool. Add in the maple syrup and vanilla. Whisk to combine.
In a large bowl, add the oats, pepitas, pecans, brown sugar, pumpkin pie spice and salt. Stir to combine. Pour the coconut oil syrup mixture over the oats, stirring well to coat the oat ingredients. Wait to add the dried cranberries until granola is baked. Adding the dried fruit during the baking time makes the fruit tough and over-dried.
Transfer the oat mixture to the lined sheet pans, spreading into a even layer. Bake in the oven for 50-55 minutes, until lightly browned without stirring. Remove from the oven. Add the dried cranberries at this time. Allow the granola to cool on the sheet pans. When completely cool, break the granola into pieces and transfer to an airtight container, such as mason jars or zip-lock bags. Granola will stay fresh in your pantry for 3-4 weeks. The granola can also be frozen for later use.