- Gather the Ingredients
Gather the ingredients.
- Preheat Oven and Prepare Sheet
Position a rack in the center of the oven and heat to 300 F. Line a large rimmed baking sheet with parchment paper.
- Mix Dry Ingredients Together
Mix together oats, pecans, pepitas, quinoa, pumpkin pie spice, and salt in a large bowl.
- Combine Wet Ingredients in Bowl
Stir together pumpkin puree, maple syrup, honey, olive oil, and vanilla in a small bowl until combined.
- Mix Wet and Dry Ingredients
Pour pumpkin mixture into oat mixture. Use a silicone spatula to combine.
- Press Granola into Sheet
Turn granola out onto the prepared baking sheet. Use another piece of parchment to press the granola firmly into a thin and even layer, similarly to pressing in a cookie crust.
- Bake Granola Until Golden
Bake until golden brown and firm to the touch, about 40 minutes, rotating the pan halfway through. Remove from the oven and cool on a cooling rack.
- Break Granola and Add Raisins
Once fully cooled, break the granola into clusters and add raisins.
- Store Granola Properly
Store in an airtight container at room temperature for up to two weeks.
- Calories:250 kcal
- Protein:10 g
- Carbohydrates:250 mg
- Sugar:605 mg
- Salt:51 g
- Energy:1870 kJ
- Fat:58 g
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.
Directions
-
1Gather Ingredients
Gather the ingredients.
-
2Preheat Oven
Position a rack in the center of the oven and heat to 300 F. Line a large rimmed baking sheet with parchment paper.
-
3Mix Dry Ingredients
Mix together oats, pecans, pepitas, quinoa, pumpkin pie spice, and salt in a large bowl.
-
4Combine Wet Ingredients
Stir together pumpkin puree, maple syrup, honey, olive oil, and vanilla in a small bowl until combined.
-
5Mix Everything Together
Pour pumpkin mixture into oat mixture. Use a silicone spatula to combine.
-
6Prepare for Baking
Turn granola out onto the prepared baking sheet. Use another piece of parchment to press the granola firmly into a thin and even layer, similarly to pressing in a cookie crust. The granola should reach the corners of the pan.
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7Bake Granola
Bake until golden brown and firm to the touch, about 40 minutes, rotating the pan halfway through the bake time. Do not stir. Remove from the oven and cool on a cooling rack.
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8Add Final Ingredient
Once fully cooled, break the granola into clusters and add raisins.
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9Store Granola
Store in an airtight container at room temperature for up to two weeks.
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.
