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Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper; set aside.
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In a large bowl, whisk together pumpkin, sugar, coconut oil, vanilla, pumpkin pie spice, and salt. Add oats, pecans, and pistachios (if using), and toss to coat.
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Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through.
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Stir in raisins and cranberries, and continue baking until oats are just crisp, about 15 minutes more.
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Stir one last time, then set aside to cool completely.
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When hard, break into chunks and store in an airtight container.
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Recipe slightly adapted from the December 2010 issue of The Oprah Magazine.