Crunchy, Clustery Pumpkin Spice Granola
Serves 810 mins prep45 mins cook
These crispy, crunchy clusters of pumpkin granola are laced with maple, pecans, and golden pumpkin pie spice. Made with just 9 ingredients and 10 minutes of active time. So cozy! It's just the thing to enjoy on a crisp fall morning with yogurt or plant milk, fall fruit, and a swirl of nut butter.
0 servings
What you need
tbsp light olive oil
cup pumpkin puree
tbsp maple syrup
tbsp maple sugar
tsp fine sea salt
cup pecan halves
Instructions
0 Position a rack in the upper third of the oven and preheat to 325º. Line a rimmed baking sheet with parchment paper. 1 In a large bowl, whisk together the olive oil, pumpkin puree, maple syrup, sugar of choice, pumpkin pie spice, and salt. 2 Add the oats, pecans, and pumpkin seeds. Stir well. 3 Spread the oat mixture into the prepared pan. Take the time to spread it into an even layer with the edges slightly thicker than the middle, this way the granola will bake evenly. 4 Bake the granola without stirring until deeply golden, 35-50 minutes. If it’s browning too quickly, lower the oven temp by 25º. It will still be soft when hot but should crisp up as it cools. 5 Test for doneness by removing a small clump of granola, placing it on a plate to cool for a minute or two, and eating it. If it’s crisp when cool, it’s done. If it’s still soft, return to the oven for 5 more minutes and test again. 6 Remove from the oven and let cool to room temperature, about 30 minutes. Break up into whatever size clusters you like and store airtight for up to 1 month. If the granola softens as it sits, return it to a 250º oven for 10 minutes to crisp it up again. 7 Store airtight at room temperature for up to 1 month.View original recipe