Description

This Pumpkin Oatmeal Granola is a deliciously wholesome breakfast or snack option combining old fashioned oats, chopped walnuts, pumpkin seeds, and seasonal pumpkin puree with warm pumpkin pie spices. Sweetened naturally with pure maple syrup and bound with almond butter, it’s baked to crunchy golden perfection with clusters that are delightful to eat. Ideal for fall or anytime you crave a comforting, nutrient-rich granola with a festive twist.

Ingredients

Scale

Dry Ingredients

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
2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, and clove)
3/4 teaspoon sea salt

Wet Ingredients

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)

Optional Add-ins

1 cup chopped dried fruit (unsweetened cranberries or raisins), added after baking
Vegan chocolate chips, added after baking

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Instructions

Preheat Your Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the granola from sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, combine the oats, chopped walnuts, pumpkin seeds, pumpkin pie spice, and sea salt. Stir well to evenly distribute all the dry ingredients and spices.
Blend Wet Ingredients: In a separate bowl, whisk together almond butter, maple syrup, and pumpkin puree until the mixture is smooth and fully combined, ensuring there are no lumps.
Combine Mixtures Thoroughly: Pour the wet mixture over the dry ingredients. Gently fold with a spatula to coat all the oats and seeds evenly. Fold carefully to maintain some texture and promote cluster formation.
Spread Evenly on Sheet: Transfer the granola mixture onto the prepared baking sheet. Spread it out evenly and press down lightly to help form clumps that will bake into crunchy clusters.
Bake and Stir: Place the baking sheet in the oven, preferably furthest from the heat source for even cooking. Bake for 25 minutes, stirring gently around the halfway mark (12-13 minutes) to ensure the granola browns evenly and avoid hot spots.
Cool Completely: Remove the granola from the oven and allow it to cool completely on the baking sheet. Cooling is important as it helps set the clusters and enhances the crunchiness.
Store Properly: Once cooled, transfer the granola to an airtight container or jar. Store at room temperature for up to 7 days, refrigerate for up to 14 days, or freeze for up to 3 months in a freezer-safe container. Thaw to room temperature before serving. Add optional dried fruit or chocolate chips after baking if desired.

Notes

Use thick rolled oats for the best texture; quick oats may become too mushy.
Pumpkin puree should be 100% pure pumpkin, not pumpkin pie filling, to avoid unwanted sugars and spices.
Pressing the granola mixture down on the baking sheet helps form crunchy clusters.
Stirring halfway through baking is essential to prevent burning and ensure even color.
Add dried fruit or chocolate chips only after baking to prevent melting or sogginess.
Store granola in an airtight container to maintain freshness and crunch.