Pumpkin Spice Granola - Yes, please!

I just saw this recipe pop up in my newsfeed on Facebook from Against All Grain and squealed because it looks so good!  This bad boy is high in calories and healthy fats so you won't need much - just sprinkle on some Greek yogurt or grab some as a snack but I wouldn't eat TONS at a time :)  

PUMPKIN SPICE GRANOLA

Ingredients:

• 1 cup raw almonds
• ¾ cup raw pecans
• ¾ cup raw macadamia nuts
• ¼ cup raw pepitas + ¼ cup chopped for
 adding in at the end
• ½ cup honey, melted
• 2 tablespoons coconut oil, melted
• 3 tablespoons pumpkin puree
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• ¾ tsp ground nutmeg
• ½ tsp ground ginger
• ½ teaspoon sea salt
• ¼ tsp ground cloves
• ½ cup shredded coconut, unsweetened
• ½ cup raisins, cranberries, or chocolate chips

Instructions:

1. Soak the nuts and ¼ cup pepitas in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time.
2. Drain the nuts and seeds and place on a paper towel to absorb the remaining water.
3. Place the soaked nuts and seeds in the bowl of a food processor. Process them until they resemble the size of oats.
4. Add in the honey, coconut oil, pumpkin puree, vanilla, spices, and salt. Pulse until combined.
5. Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3-4 parchment covered dehydrator trays. Spread it evenly into a thin layer.
6. Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
7. Stir in the raisins and additional ¼ cup chopped pepitas, then let cool completely before storing in an airtight container for 2-3 weeks.