In a large bowl, add the oats, spices, and all the mix-ins. Stir well to blend all together.

Add coconut oil and maple syrup to a small pot. Heat on low to melt the coconut oil. (You could also melt this in the microwave.)

Once melted, add the pumpkin and stir well to combine.

Pour the pumpkin mixture over the oat mixture.

Continue to mix until everything is coated with the pumpkin mixture.

Prepare a sheet pan by placing a piece of parchment paper in the pan. (You can use any cookie sheet size you have. I use a regular-sized cookie sheet or spread it out on two smaller ones).

Spoon the granola mixture onto the pan and spread it out.

Press the mixture down in the prepared pan until it is all flattened out.

Place in the preheated oven and bake for 20 minutes.

Check the granola (making sure nothing is burning). Then, cook for another 10 minutes. If the mixture is not dry enough, add another 5 minutes (oven temps vary).

Cool for about 10-15 minutes. The granola will get a little crunchier as it cools.

You can cut it into bars or break up the granola into small pieces for easy snacking.

Alternately, before baking, you can spoon the mixture onto your prepared pan and stir around to level out onto your pan, but do not press down.

Then bake for 15 minutes. Mix the granola around in the pan and bake for another 15 minutes. Add more time if needed to set the granola, but watch so that it does not burn.

Every oven is a little different, so check your granola at intervals while it is baking. Total baking time for my batches runs from 30-45 minutes. This depends on how thick the layer of granola is in the pan. A thin layer may bake faster, but can also burn which is why you want to check it as it bakes.

Whether you make bars or loose granola, this is a recipe you will keep coming back to for a quick and healthy snack to grab.

Store in a closed container at room temperature for one week.