Although I didn’t quite make it to October before posting my first pumpkin recipe, I at least waited until after the Autumnal Equinox; so there’s that.
My pumpkin obsession has not wavered over the years, and I continue to find myself drawn to anything pumpkin spice as soon as the weather turns crisp & cool. Who’s with me?!
So, these granola clusters: crunchy, slightly sweet, and delightfully flavored with warm fall spices; healthy but tasty enough to satisfy a dessert craving. They’d be fantastic swimming in a bowl of milk or crumbled into yogurt, but Lily and I have been devouring them by the handful straight from the container (actually, the clusters are so big that Lily likes to dunk them into milk, graham cracker-style).
I’ve been all about cereal this pregnancy, and this granola satisfies my craving morning, noon, and night. It’s easy to make, lasts for days if kept in an airtight container, and is so much healthier than most store-bought granolas which are packed with extra sugar. Plus, it’s all big clusters, which – in my opinion – is absolutely the way to go when it comes to granola.
Pumpkin Spice Granola Clusters
Prep Time: 10 minutes
Cook Time: 50 minutes
Keywords: bake breakfast snack gluten-free pumpkin oatmeal fall
- 3 cups old-fashioned rolled oats
- 3/4 cup oat flour
- 1/4 tsp Kosher salt
- 1 Tbsp pumpkin pie spice (yes, tablespoon… not teaspoon!)
- 1/3 cup melted and cooled coconut oil (make sure to measure after melting)
- 1/3 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the oats, flour, salt, and pumpkin pie spice.
In a medium bowl, combine coconut oil, pumpkin puree, coconut sugar, maple syrup, and vanilla extract; whisk until well-mixed. Pour mixture over oat mixture and stir until dry mixture is fully and evenly moistened.
Spread mixture evenly on the prepared baking sheet. Press down so the top is even. A pastry roller comes in handy here, as you want the mixture in as thin & even a layer as possible. The mixture should reach the edges of the baking sheet. The mixture will be sticky, so it can be helpful to lightly wet your fingers or a rubber spatula (if you don’t have a pastry roller) with water before pressing down.
Bake for 50-60 minutes, or until hard through the center and golden brown, rotating baking sheet about every 15 minutes for even baking.
Let cool completely, then break into pieces.