There’s nothing better than when two of your favorite foods come together and make something even tastier. Case in point: this homemade pumpkin granola.

In what won’t be a surprise to anyone who knows me well, I’m a pretty ardent pumpkin enthusiast. Whether it’s in a pie, scone, latte, ravoli, whatever, I’m a happy girl. So naturally, when I found out that pumpkin puree is really delicious in a granola recipe, well, I had to make some.

For the record, the whole house smelled, well, heavenly.

Granola is ridiculously easy to make—and a whole lot healthier and cheaper when you whip it up at home. So with no further adieu, here’s what I used for my pumpkin granola.

The great thing about granola, too, is that you can easily customize it to your preferences. But this is what I used for mine…and I wouldn’t change a thing.

PUMPKIN-Y GRANOLA GOODNESS  (lasts two weeks in an air-tight container)

3 c. rolled oats

1/2 c. brown sugar

1/2 c. maple syrup (grade A or B)

1 T vanilla

1/2 stick unsalted butter (melted)

1/2 c. pumpkin puree (not the pumpkin pie filling)

1 T cinnamon

1/2 t. nutmeg

zest of one lemon

pinch of salt

1/2 c. macadamia nuts

1/2 c. walnuts

1/2 c. pepitas (pumpkin seeds)

1/2 c. dried cranberries

1/2 c. yellow raisins

Mix all of the ingredients together until the oats are well coated. Make sure you leave some of the clumps intact, as they are often the yummiest of granola pieces. Bake in a 325-degree oven for 35-45 minutes. Every 15 minutes, give the granola a good toss with a spoon or spatula to ensure even browning. After the granola is toasted, light brown and delicious, stir in the dried cranberries and yellow raisins. After that step, I sprinkle a pinch more salt over the top while the granola is still warm to balance out the sweetness and bring all those delectable Fall flavors out.

Serve over ice cream (or Greek yogurt if you’re being healthy), with milk for your morning cereal (that’s how Will likes it) or eat it straight from the container like I do…whatever sounds best.