1. Preheat the oven to 160°C (320°F) and line a baking tray with baking paper.
2. In a large bowl, combine the oat pulp, rolled oats, pumpkin seeds, chopped nuts, pumpkin spice mix, and salt.
3. Add the maple syrup, melted coconut oil, pumpkin puree, vanilla extract, and dried cranberries or raisins, if using. Stir well until everything is evenly coated.
4. Spread the mixture onto the prepared baking tray in an even layer.
5. Bake for 30–35 minutes, stirring every 10 minutes to help it dry evenly and become crunchy.
6. Allow the granola to cool completely. It will continue to crisp as it cools.
7. Store in an airtight container.
Zero-Waste Mylky Tip:
If your oat pulp is very wet, spread it onto a baking tray and dry it in the oven for 10 minutes before mixing the granola. This helps create a crunchier texture and gives leftover pulp a second life instead of throwing it away.