Soft-Baked Pumpkin Pie Granola

Preheat the oven to 250ºF(121ºC). Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl, toss together oats, nuts, pumpkin pie spice, cinnamon, and salt. Set aside.
2 and ½ cups (283g) old fashioned oats, 1 and ¼ cup (170g) nuts*, ¾ teaspoon pumpkin pie spice, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
In a medium size bowl, whisk together the pumpkin, brown sugar, maple syrup, and vanilla extract. Pour mixture over oat mixture and stir to coat evenly.
¾ cup pumpkin puree, ¼ cup (50g) firmly packed brown sugar, ¼ cup (60mL) pure maple syrup, 1 teaspoon vanilla extract
Pour the melted coconut oil over coated oat mixture until evenly distributed. Spread granola onto prepared baking sheet and bake for 1 hour and 15 minutes, stirring after each 15 minute increment. Do not stir after the last 15 minutes. Allow to cool on baking sheet.
5 Tablespoons (71g) coconut oil
When granola is completely cool, break up into desired sized pieces. Granola stays fresh in an airtight container at room temperature up to 5 days. Because of the pumpkin, granola will lose its crunch over time.