Description
This pumpkin oatmeal granola offers a reliable method to achieve crunchy, wholesome clusters filled with autumn flavors.
Ingredients
Scale
- 3 cups (240 g) old fashioned oats, thick rolled oats recommended
- 1 cup (100 g) chopped walnuts
- 1/4 cup (30 g) pumpkin seeds, raw or roasted without added salt
- 1/4 cup (60 ml) almond butter (or any natural nut butter without added sugar)
- 1/2 cup (120 ml) pure maple syrup
- 1/3 cup (85 g) 100% pumpkin puree (canned or homemade, not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, and clove)
- 3/4 teaspoon sea salt
- Optional: 1 cup chopped dried fruit (unsweetened cranberries or raisins) added after baking
- Optional: Vegan chocolate chips added after baking
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C) and allow it to fully heat up for even baking. Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Step 2: Mix Dry Ingredients: In a large bowl, combine 3 cups old fashioned oats, 1 cup chopped walnuts, 1/4 cup pumpkin seeds, 2 teaspoons pumpkin pie spice, and 3/4 teaspoon sea salt. Toss together thoroughly to distribute flavors evenly.
- Step 3: Blend Wet Ingredients: In a separate bowl, whisk together 1/4 cup almond butter, 1/2 cup maple syrup, and 1/3 cup pumpkin puree vigorously until completely smooth and well combined.
- Step 4: Combine Mixtures Thoroughly: Pour the wet mixture over the dry ingredients and fold gently with a spatula or wooden spoon until all oats and seeds are coated. Use a folding motion to keep some texture intact and ensure clusters form.
- Step 5: Spread Evenly on Sheet: Transfer the coated mixture to the lined baking sheet. Spread it in an even layer and press down slightly to encourage clumping and create crunchy clusters.
- Step 6: Bake and Stir: Place the baking sheet furthest away from the oven heat source. Bake for 25 minutes. Stir gently halfway through baking (at approximately 12-13 minutes) to promote even browning and prevent hot spots.
- Step 7: Cool Completely: Remove granola from the oven and allow it to cool fully on the baking sheet before touching or stirring further. Cooling solidifies clusters and develops crunch.
- Step 8: Store Properly: Once cooled, transfer granola to an airtight jar or container. Store at room temperature up to 7 days, refrigerate up to 14 days, or freeze up to 3 months in a freezer-safe container wrapped tightly. Thaw at room temperature before serving.
Notes
- Room Temperature: Store granola in an airtight container away from heat and moisture for up to 7 days to maintain crunch.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 14 days to slow spoilage.
- Freezing: Wrap tightly in plastic wrap or foil, place in a freezer-safe container, and freeze for up to 3 months. Thaw fully before use.
- If granola sticks to the baking sheet, lining with parchment paper prevents adhesion and eases removal.
- If the granola remains soft after cooling, bake for an additional 5 minutes carefully to avoid burning.
- Pressing the granola mixture firmly when spreading on the baking sheet improves clustering and texture.
- For even browning, rotate the baking sheet 180 degrees about 15 minutes into the baking time.
- Add dried fruit or vegan chocolate chips only after baking to avoid burning and preserve texture.
Nutrition
- Serving Size: Approximately 1/9 of the batch
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg