This Pumpkin Spice Granola is a perfect breakfast on a cool autumn morning. You can also pour warm dairy milk or nut milk over the top for a warm cozy porridge. 
 
Yield 5 cups
 
3 cups sprouted rolled oats or old-fashioned oats
½ cup chopped almonds
½ cup chopped walnuts
¾ unsweetened shredded coconut
 ½ cup pepitas
1 tsp cinnamon 
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
¼ tsp allspice
¼ tsp salt
¼ cup coconut oil
¼ cup pure maple syrup
½ cup pumpkin puree
 
Preheat oven to 350℉
 
Mix the oats, almonds, walnuts, coconut, pepitas, cinnamon, ginger, cloves, nutmeg, allspice, and salt in a bowl. 
 
Add coconut oil, maple syrup, and pumpkin to a small pot on low heat. Stir until the coconut oil has melted. 
 
Pour the pumpkin mixture into the oat mixture and stir to combine. Spread the granola out onto a large baking sheet. Bake for 25 minutes, stirring halfway through. Once the granola is done, it should be lightly golden brown. 
 
Let the granola cool in the pan to room temperature. 
 
Store it in an airtight container for up to a month. 
 
Just Salt It, and enjoy!