Preheat oven to 350 degrees F.

In a saucepan (or microwave), heat the first four ingredients (coconut oil through pumpkin puree) just until they become easy to stir together. Stir well until creamy, then remove from heat.

Add the remaining ingredients except for the dried cranberries (oats through sea salt) to a large mixing bowl and stir together until combined. Stir in the oil/pumpkin puree mixture until everything is well combined.

Spread the granola mixture over two baking sheets. Bake for 25 to 30 minutes until granola is golden-brown. Rotate the baking sheets half-way through baking.

Remove from oven and allow granola to cool completely without touching it - this will result in large granola clusters!

Store in a sealed jar, and use within 2 to 3 weeks.

Once granola has cooled and you’re ready to break it into clusters, stir in the dried cranberries.

Serve granola with choice of yogurt, fruit, non-dairy milk, etc.