Pumpkin Chocolate Granola

Yields 8 granola bars

1/3 cup pumpkin puree
1/4 cup applesauce
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup brown sugar
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
2 cups old fashioned oats
1/4 cup dried cranberries
1/2 cup chocolate chips
1/4 cup sliced almonds
1/4 cup unsweetened flaked coconut

Preheat oven to 350 degrees F (180 degrees C). Grease an 8x8-inch baking pan (or pan of equivalent area).

In a large bowl, mix together the pumpkin puree, applesauce, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth. Add the oats, dried cranberries, chocolate chips, almonds, and coconut, stirring until granola is evenly coated. It will be moist.

Press granola firmly down in baking pan. Bake for 35-40 minutes, or until lightly browned and no longer moist to the touch. Allow to cool completely before turning out on a cutting board. You must allow the granola to cool completely or the bars will fall apart (a refrigerator can speed up the process). Cut granola bars into desired size (I ended up with 8 2x4-inch bars). Wrap in parchment paper to make quick grab-and-go snacks. Store in an air-tight container to keep fresh