Preheat your oven to 160°C (325°F). Line a baking tray with parchment paper.

In a large mixing bowl, combine rolled oats, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and ground allspice.

Add the vegetable or sunflower oil, maple syrup, and pumpkin purée. Mix thoroughly until every oat is well-coated.

Spread the granola mixture evenly onto the baking tray, creating clumps if desired.

Bake for 35-45 minutes, stirring every 15 minutes until golden brown.

Once golden and crisp, cool completely on the baking tray.

Transfer to an airtight container and store at room temperature for up to one week.