Maple Pumpkin Almond Granola

This is the perfect fall (or spring or summer) breakfast (or lunch or dinner).  It is full of flavor and contains no gluten or dairy products.    This is modified from a Jenn Cuisine recipe.  Lots of variations, as you will see below.

Maple Pumpkin Almond Granola (gluten free, vegan)

5  cups of old-fashioned rolled oats (if gluten intolerant, check to make sure they are gluten free)

1/3-1/2 cups brown sugar (depends on your taste and whether the coconut is sweetened)

1 3/4 cups sliced almonds (or crushed walnuts)

1/4 cups grated coconut (fresh grated or packaged)

1/4 tsp nutmeg

1/2 tsp cinnamon

1 tsp salt (or omit if you are try to cut down on sodium)

1/4 -1/3 cup maple syrup (again depends on your taste and whether the coconut is sweetened)

1/4 cup melted butter or butter substitute (sorry, but I love butter)

OPTIONAL: 2/3-1 cup dried apricots, raisins, apples or other fruit. Do NOT add until after granola comes out of the oven

7/8 cup of canned pumpkin (I use the organic variety or, if you are ambitious, make your own pureed pumpkin from fresh pumpkin.  Be sure to drain your own puree because it will have more water)

Preheat oven to 325 degrees.  Spray large cookie sheets with Pam or a light coating of oil.

Combine all dry ingredients in large bowl and mix thoroughly.  In smaller bowl, mix maple syrup, pumpkin, and butter.   Add wet ingredients to dry ingredients and mix thoroughly.  Spread out thinly on cookie sheets.  Bake for 30 minutes.  Turn.  Bake for 30 minutes more or until crisp.  If not crisp, turn once more and bake for 10 minutes more or until crisp.  When granola is cool add dried fruit, if you wish.