Crunchy Pumpkin Spice Granola (Print Version)
# Ingredients:
→ Dry Base
01 -
3 1/2 cups old fashioned rolled oats
02 -
1/2 cup pumpkin seeds (pepitas)
03 -
1/2 cup pecan halves or pieces
04 -
1/2 cup unsweetened coconut flakes, packed
05 -
1/4 cup uncooked quinoa
06 -
2 tablespoons chia seeds (optional)
→ Spices
07 -
2 teaspoons ground cinnamon
08 -
1 teaspoon pumpkin pie spice
09 -
1/2 teaspoon ground ginger
10 -
1/8 teaspoon sea salt
→ Wet Ingredients
11 -
1/2 cup pure pumpkin puree (not pumpkin pie filling)
12 -
1/3 cup pure maple syrup
13 -
2 tablespoons honey or agave nectar
14 -
1/2 cup coconut oil (or vegetable oil)
15 -
1 teaspoon vanilla extract
→ Optional Mix-ins
16 -
Dried cherries
17 -
Dried cranberries
18 -
Sliced almonds
19 -
Chocolate chips (add after baking)
20 -
Peanut butter chips (add after baking)
# Instructions:
01 -
Position two racks in your oven so they're evenly spaced. Preheat your oven to 325°F. Line two baking sheets with either parchment paper or silicone mats to prevent sticking and make cleanup easier.
02 -
In a large mixing bowl, combine all your dry ingredients: the rolled oats, pumpkin seeds, pecans, coconut flakes, uncooked quinoa, chia seeds (if using), and all the aromatic spices (cinnamon, pumpkin pie spice, and ginger). Toss everything thoroughly to ensure the spices are evenly distributed throughout the mixture.
03 -
In a separate medium bowl, combine the pumpkin puree, maple syrup, honey (or agave), coconut oil, vanilla extract, and sea salt. Whisk vigorously until the mixture becomes smooth and well-blended. The coconut oil should be in liquid form - if it's solid, warm it slightly before mixing.
04 -
Pour your wet mixture over the dry ingredients and mix thoroughly, making sure every bit of the dry mixture gets moistened. This coating is what will create those wonderful crunchy clusters as the granola bakes.
05 -
For those coveted big clusters, take teaspoon-sized amounts of the mixture and firmly press them into balls with your hands. You can make as many or as few clusters as you like - the more you shape, the more clusters you'll have in your finished granola.
06 -
Divide the granola mixture evenly between your two prepared baking sheets, spreading it out in an even layer. Place in the preheated oven and bake for a total of 40 minutes. Every 10-15 minutes, pause to stir the granola and flip any larger clusters to ensure even browning and maximum crunchiness.
07 -
Once baked, remove from the oven and let the granola cool completely on the baking sheets for at least 20 minutes. Don't worry if it doesn't seem crunchy right away - it will crisp up significantly as it cools. After cooling, transfer to an airtight container and store at room temperature for up to one week.
08 -
Due to the moisture in the pumpkin puree, this granola may gradually lose some of its crunch over time. To refresh and restore crispness, spread it in a single layer on a baking sheet and bake at 325°F for 10-15 minutes. Allow to cool completely before enjoying your renewed crunchy granola.
# Notes:
01 -
This granola is intentionally made to be lightly sweetened with natural sugars only - no refined sugars are used, making it a healthier breakfast or snack option.
02 -
The addition of uncooked quinoa adds a protein boost and extra crunch to the granola clusters.
03 -
For a sweeter version, you can increase the honey or agave nectar to 1/4 cup total.