Nutritions

Calories:
1290 kcal
Protein:
33 g
Carbohydrates:
195 g
Sugar:
124 g
Salt:
1 g
Energy:
5385 kJ
Fat:
62 g

Directions

1

Gather Ingredients

Gather all the ingredients needed for the pumpkin granola recipe.
2

Preheat the Oven

Position a rack in the center of the oven and preheat it to 300°F. Line a large rimmed baking sheet with parchment paper.
3

Mix Dry Ingredients

In a large bowl, mix together the oats, pecans, pepitas, quinoa, pumpkin pie spice, and salt.
4

Combine Wet Ingredients

Stir together the pumpkin puree, maple syrup, honey, olive oil, and vanilla extract in a small bowl until well combined.
5

Mix All Ingredients

Pour the pumpkin mixture into the bowl with the dry ingredients. Use a silicone spatula to combine all the ingredients until evenly mixed.
6

Prepare for Baking

Transfer the granola mixture onto the prepared baking sheet. Use another piece of parchment to press the granola firmly into an even layer, ensuring it reaches the corners of the pan.
7

Bake the Granola

Bake the granola for about 40 minutes, until it is golden brown and firm to the touch. Rotate the pan halfway through the baking time. Once done, remove it from the oven and allow it to cool on a rack.
8

Finish the Granola

Once completely cooled, break the granola into clusters and stir in some raisins for added flavor.
9

Store the Granola

Store the granola in an airtight container at room temperature for up to two weeks to maintain freshness.

The cool, blustery weather brings with it a desire for warm spices and fall’s signature flavors: pumpkin and pumpkin pie spice. Pumpkin pie spice is a mix of cinnamon, nutmeg, ginger, and cloves and complements pumpkin’s mild, earthy flavor.

I’m often left with half a can of pumpkin puree in the refrigerator and use it to make my favorite big cluster granola. The pumpkin puree replaces the majority of the oil in the granola recipe. Sweetened with honey and maple syrup, this granola is pressed firmly into the baking sheet and baked undisturbed on low resulting in big, crunchy, irresistible clusters. Avoid using quick cooking oats since they soak up moisture and will not get crunchy.

I usually eat it with plain yogurt and fresh fruit for a quick breakfast for busy school mornings. My husband prefers it with milk and no other adornment. The big clusters of oats, nuts, and seeds is a satisfying replacement for granola bars in lunch boxes or an afternoon pick-me-up. Big Cluster Pumpkin Granola is a wonderful hostess gift as well. It lasts up to two weeks in an airtight container, so it can be made ahead of time and packed into canning jars for gifting.

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Recipe Tips

The keys to making big clusters are using honey, packing the granola firmly in the baking sheet, and baking it without stirring. Press the granola firmly into an even layer with the help of a piece of parchment paper.
Using all maple syrup instead of a mix of honey and maple syrup will also work in this recipe but the clusters may not be as big because honey is stickier than maple syrup. Honey tends to brown quickly though, so do not use honey alone.
For the crunchiest granola, bake until it is golden and firm to the touch. It will continue to crisp up as it cools.
Too much moisture will prevent the granola from cooking properly. Measure carefully and don’t allow the granola to sit before baking.
It’s better to underbake the granola than to overbake it. Overbaked granola results in burnt pecans and a bitter flavor. Underbaked granola feels soft or sticky and doesn’t break cleanly once cooled. If the granola is not as crispy as preferred, reheat the oven and bake for another 5 or 10 minutes. Cool again and then continue breaking the granola into clusters.

Make Ahead

The dry ingredients and wet ingredients can be measured beforehand but wait to combine them until you are ready to bake the granola.

Recipe Variations

Granola is very flexible! Feel free to substitute flax seeds for the quinoa. Substitute walnuts or almonds for the pecans. Substitute a different oil instead of olive oil, such as canola oil. If using coconut oil or butter, melt before proceeding.
Switch up the mix-ins and use an equal amount of chocolate chips instead of raisins, or add 1/2 cup chopped candied ginger.

How to Store

Ensure granola stays crunchy by keeping it in an airtight container and storing it at room temperature. Granola will last for 2 weeks at room temperature and 2 months in the freezer.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!