For the sauce - Whisk pumpkin puree, applesauce, brown sugar, oil, cinnamon, ground ginger, nutmeg, and salt in a medium bowl.

Pour sauce directly into the wells of your Souper Cubes 1-cup trays. For this recipe you will need one, Souper Cubes 1-cup tray, which will give you four cubes to make four batches of granola.

Place the tray with labeled lid in the freezer overnight to fully freeze.

Allow the trays to stand on the counter for 5 minutes before removing the lid and pop out the frozen cubes. This will allow the cubes to pop out much easier for you.

Optional: Pop-out the cubes and transfer them to freezer-safe bags. Label and return back to the freezer.

For the granola - When you are ready to bake granola, remove one cube from the freezer to thaw in a microwave-safe container, ideally for a few hours to overnight. Alternatively, you can thaw on 50% in the microwave for about 3 minutes. Then on high for about 3 minute. Pour into a large bowl.

Preheat the oven to 325°F.

Add oats, almonds, and pecans to the large bowl with the sauce; mix until combined.

Pour onto a large-rimmed baking sheet and spread evenly over the surface to ensure even baking.

Place in the pre-heated oven until golden and dry, about 30 minutes. Stir in the shredded coconut. Remove from oven and let cool completely, about 30 minutes.

Stir in mini chocolate chips and cranberries, until combined.