Paleo Pumpkin Cranberry Granola

Place nuts and seeds in a large bowl. Cover with water and soak overnight. Drain and rinse the nuts and seeds, discarding soaking water.

Pulse nuts and seeds in food processor. Pulse until coarsely chopped, almost to the consistency of granola. Very briefly pulse in pumpkin puree, honey, cinnamon, and salt.

Spread mixture out onto 2 baking sheets. Bake at 170°F for 10 hours, then leave in oven with temperature off, but light on, until crispy.

Remove from oven and stir in dried cranberries. Serve with almond milk or coconut milk.