The Pumpkin Spice Granola is a perfect breakfast on a cool autumn morning. Using the granola to make Pumpkin Granola Bars takes it to another level of yumminess. 
By making both recipes you have breakfast and snacks covered for the week!
Yield 8 x 8-inch pan of bars
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
Granola Bars
3 cups Pumpkin Spice Granola 
¼ cup coconut oil
¼ cup maple syrup
¼ cup almond butter
¾ cup pumpkin puree
½ tsp cinnamon
¼ tsp cloves
⅛ tsp salt 
Preheat oven to 350℉
Mix the oats, almonds, walnuts, coconut, cinnamon, pepitas, 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. 
Line an 8 x 8-inch pan with parchment paper. 
Pour the 3 cups of granola into a medium size bowl. 
Add the remaining coconut oil, maple syrup, almond butter, pumpkin puree, cinnamon, cloves, and salt to a small pot on low heat. Whisk until the coconut oil has melted and the ingredients are combined. 
Pour the pumpkin mixture over the granola and stir to combine. 
Pout the granola bar mixture into the pan and, using a spatula, make an even layer.
Refrigerate for at least 3 hours and cut into rectangles or squares. 
Just Salt It, and enjoy!