Pre-heat the oven to Gas Mark 4 (350F degrees). Line a large, rimmed baking sheet with parchment paper and set aside.

In a large bowl, stir together the sunflower and pumpkin seeds, coconut flakes, oats, cinnamon, ginger and nutmeg.

In a separate bowl, stir together the pumpkin puree, honey, melted coconut oil, cashew butter and blackstrap molasses. Pour the wet ingredients over the dry, and mix well to combine.

Turn out the mixture onto the prepared baking sheet and spread it out evenly. Bake on the middle shelf of the oven for 20 minutes, flipping the mixture in sections with a fish slice halfway through (this helps to encourage it to clump). After 20 minutes, flip the mixture again, then reduce the oven temperature down to Gas Mark 3 (325F degrees) and continue to bake for another 25 - 30 minutes, stirring gently if necessary, until the granola is a lightly toasted, golden brown colour all over, and is cooked all the way through in the middle (the granola will continue to crisp up as it cools, just make sure the middle isn't still sticky - pumpkin has a lot of water in it!)

For maximum clumping, allow the granola to cool completely on the tray, then break it up into the size of clusters preferred.

The granola stores well in an airtight container (it will soften over time, but still stays in clusters well). Serve, layered with yogurt and fruit of your choice (I'm enjoying it with raspberries or a cherry compote atm!)