Big Cluster Pumpkin Spice Granola Recipe

Prep: 20 mins

Cook: 40 mins

Cooling Time: 30 mins

Total: 90 mins

Servings: 20 servings

Yield: 7 cups 

The cool, blustery weather brings with it a desire for warm spices and fall’s signature flavors: pumpkin and pumpkin pie spice. This recipe utilizes pumpkin puree to replace most of the oil, creating a healthier yet delicious granola. The combination of honey and maple syrup helps create big, crunchy clusters that are perfect for breakfast or a snack.

Ingredients

• Dry Ingredients:

  • 3 cups (255 grams) old-fashioned oats
  • 1 cup (110 grams) pecans, chopped
  • 1/2 cup (75 grams) pepitas
  • 1/4 cup (50 grams) quinoa
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon fine salt

• Wet Ingredients:

  • 1/2 cup (110 grams) pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract

• Add-ins:

  • 1 cup (150 grams) raisins

Steps to Make It

1. Gather the ingredients.
2. Preheat the oven: Position a rack in the center of the oven and heat to 300°F. Line a large rimmed baking sheet with parchment paper.
3. Mix dry ingredients: In a large bowl, mix together oats, pecans, pepitas, quinoa, pumpkin pie spice, and salt.
4. Mix wet ingredients: In a small bowl, stir together pumpkin puree, maple syrup, honey, olive oil, and vanilla extract until combined.
5. Combine mixtures: Pour the pumpkin mixture into the oat mixture. Use a silicone spatula to combine everything thoroughly.
6. Press granola: Turn the granola out onto the prepared baking sheet. Use another piece of parchment paper to press the granola firmly into a thin and even layer, similarly to pressing in a cookie crust. Ensure the granola reaches the corners of the pan.
7. Bake: 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.
8. Break into clusters: Once fully cooled, break the granola into clusters and add raisins.
9. Store: Store in an airtight container at room temperature for up to two weeks.

Recipe Tips

• Clustering 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.
• Sweetener Tips: 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, so do not use honey alone.
• Baking Tips: 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.
• Over/Underbaking: 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.

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.

Nutrition Facts (per serving)

• Calories: 149
• Fat: 6g
• Carbs: 23g
• Protein: 3g

Enjoy your big cluster pumpkin spice granola with yogurt, milk, or just as a delicious snack!