Pumpkin Pie Crunch Granola

The granola you’ll eat by the handful straight from the jar. Oats, pecans and pumpkin seeds get coated in pumpkin purée, maple syrup and warm spice, then pressed flat and baked low and slow until golden. The trick is to leave it alone. No stirring means big, crunchy clusters. Make a batch on Sunday and breakfast is sorted for the week.

Ingredients

Makes about 6 cups

• 3 cups old-fashioned rolled oats
• 1 cup pecans, roughly chopped
• 1/2 cup pumpkin seeds
• 1 tbsp pumpkin pie spice
• 1/2 tsp fine salt
• 1/2 cup pumpkin purée (not pie filling)
• 1/2 cup pure maple syrup
• 1/3 cup melted coconut oil or olive oil
• 2 tbsp packed brown sugar
• 1 tsp vanilla extract
• 1/2 cup dried cranberries or chopped dates (optional)

Directions

1. Heat the oven to 300°F and line a large sheet pan with parchment.
2. In a large bowl, stir together the oats, pecans, pumpkin seeds, pumpkin pie spice and salt.
3. In a separate bowl, whisk the pumpkin purée, maple syrup, melted oil, brown sugar and vanilla until smooth. Pour over the dry mixture and stir until everything is evenly coated.
4. Spread the mixture onto the pan and press it down firmly with a spatula into an even, compact layer. This is what makes big clusters.
5. Bake for 30 to 35 minutes without stirring, rotating the pan halfway, until golden and dry to the touch. It will still feel a little soft. It crisps as it cools.
6. Let it cool completely on the pan without touching it.
7. Break into clusters and toss with the dried cranberries or dates, if using. Store in an airtight jar.

Make It Your Own

This recipe is incredibly flexible.

Love extra crunch? Add chopped walnuts.

Want more sweetness? Toss in raisins after baking.

Looking for extra protein? Stir in hemp hearts or more pumpkin seeds.

Chocolate fan? Add a handful of dark chocolate chips once the granola has completely cooled.

Storage Tips

Allow the granola to cool completely before transferring it to an airtight container. Stored at room temperature, it will stay fresh and crunchy for up to 2 weeks.

You can also freeze it for longer storage. Simply thaw at room temperature before serving.

The Taste of Fall in Every Bite

There is something undeniably comforting about homemade granola during pumpkin season. It’s simple, wholesome, and filled with all the flavors we crave when the weather starts to cool down.

Make a batch on Sunday, and you’ll have a delicious breakfast or snack ready all week long.