Description

A wholesome and delicious pumpkin oatmeal granola recipe that combines hearty oats, crunchy walnuts, and nutrient-rich pumpkin seeds, all bound together with almond butter, maple syrup, and pumpkin puree. This granola is spiced with warm pumpkin pie spices and baked to a perfect golden crunch, ideal for breakfasts, snacks, or topping yogurt.

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 (Add after baking)

1 cup chopped dried fruit (unsweetened cranberries or raisins)
Vegan chocolate chips

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Instructions

Preheat Your Oven: Set your oven to 350°F (175°C) and allow it to fully heat up for even baking. Prepare a baking sheet by lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine 3 cups old fashioned oats, 1 cup chopped walnuts, 1/4 cup pumpkin seeds, 2 teaspoons pumpkin pie spice, and 3/4 teaspoon sea salt. Toss together thoroughly to distribute flavors evenly.
Blend Wet Ingredients: In a separate bowl, whisk together 1/4 cup almond butter, 1/2 cup maple syrup, and 1/3 cup pumpkin puree vigorously until completely smooth and well combined.
Combine Mixtures Thoroughly: Pour the wet mixture over the dry ingredients and fold gently with a spatula or wooden spoon until all oats and seeds are coated. Use a folding motion to keep some texture intact and ensure clusters form.
Spread Evenly on Sheet: Transfer the coated mixture to the lined baking sheet. Spread it in an even layer and press down slightly to encourage clumping and create crunchy clusters.
Bake and Stir: Place the baking sheet furthest away from the oven heat source. Bake for 25 minutes. Stir gently halfway through baking (at approximately 12-13 minutes) to promote even browning and prevent hot spots.
Cool Completely: Remove granola from the oven and allow it to cool fully on the baking sheet before touching or stirring further. Cooling solidifies clusters and develops crunch.
Store Properly: Once cooled, transfer granola to an airtight jar or container. Store at room temperature up to 7 days, refrigerate up to 14 days, or freeze up to 3 months in a freezer-safe container wrapped tightly. Thaw at room temperature before serving.

Notes

Use thick rolled oats for the best texture and clumping effect.
Do not use pumpkin pie filling; use pure pumpkin puree for authentic taste and nutrition.
Stir halfway through baking to ensure even toasting and prevent burning.
Add dried fruit or chocolate chips after baking to keep their texture intact.
Store granola in an airtight container to maintain freshness and crunch.