Preheat the oven to 325°F. Lightly grease two baking sheets or line with silicone baking mats.
In a large bowl combine oats, quinoa, pepitas, nuts, spices and salt.
3 cups old fashioned whole rolled oats, 1/4 cup quinoa, uncooked, 1/2 cup pepitas (pumpkin seeds), 1/2 cup chopped nuts (pecans, pistachios or walnuts), 1 tsp. ground cinnamon, 1 tsp. ground nutmeg, 1 tsp. pumpkin pie spice, 1/2 tsp. fine sea salt
In another bowl whisk together the pumpkin puree, maple syrup, oil, sugar, and vanilla.
1/2 cup 100% canned pumpkin puree (not pumpkin pie filling), 1/3 cup maple syrup, 1/3 cup oil (melted coconut oil, olive oil, canola oil, avocado oil all work well)., 1/4 cup dark brown sugar, packed, 2 tsp. vanilla extract
Pour the wet mixture over the oats and stir to coat well.
Divide the oat mixture between the two baking sheets and press them down with a firm press in a uniform layer.
Bake for 35-40 minutes (Do not stir if you like chunks in your granola. You can turn the sheet pans about half way so all sides get cooked evenly). Bake until the oats turn a golden brown, & they should still actually be a little wet. Be sure not to wait until the oats look really brown because they continue to firm up once you pull it from the oven. I usually err on the side of them being underdone, like cookies!
Cool completely before you stir, the granola will get crunchier as it cools and you’ll get those nice chunks! (I like to use a spatula to gently break it up) and then stir in chocolate chips and dried cranberries.
3/4 cup dried cranberries, 1/2 cup mini chocolate chips