I love this time of year because you get to play around with pumpkin recipes.
And when the weather gets chilly, a spiced autumnal granola only seems fitting. This version is based on my original go-to recipe with one major difference; clusters.
I’ve learned that if you want a granola with clusters, using quick oats is key. They’re not as thick as old fashioned or rolled oats, allowing them to easily absorb the wet ingredients. When combined with oat flour, they make the perfect cluster. There is no need to purchase oat flour either. You can easily make your own in a food processor or coffee grinder (I use my Vitamix). I try to do this in advance because I’ll be damned if I have to grind flour every single time I want to make granola! Homemade stuff needs to be easy, not annoying ;)
But enough technical talk…
For the add-ins, I use pecans which lightens up the texture (random discovery) and flax seeds. I also throw in plump, dried cranberries and golden raisins. It’s a pleasant combination of tart and sweet. Even better, your whole house will smell like a Yankee Candle. It’s like cinnamon-spice heaven.
And let’s face it, here’s the real reason why I make granola; to enjoy with dollops of thick Greek yogurt and maple syrup. I love to eat this sort of thing for breakfast. These clusters make a great healthy snack too.
Tips:
- Granola likes space. Make sure to spread it out evenly, in one single layer on lined baking tray. If it’s piled too high, it will cook unevenly leaving you with a mix of soft and crunchy pieces.
- Only add dried fruit to your granola in the last 10 minutes of baking. If you add it too soon, it will burn.
- The moisture in dried fruit tends to soften granola clusters when kept at room temperature in an air-tight container. To keep it crunchy, store in the refrigerator or freezer. It will last for ages.
- Freeze leftover pumpkin purée in ice cube trays or in snack size ziploc bags. If you’d like to make your own purée, click here.
pumpkin spice granola
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 6-8
Ingredients
Dry
- 3 c. quick oats, divided (not old fashioned or rolled oats)
- 2/3 c. homemade oat flour
- 1 c. puffed rice cereal
- 1 c. pecans, roughly chopped
- 1 tbsp. flax seeds
- 2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
Wet
- 1/4 c. pumpkin puree
- 1/2 c. pure maple syrup*
- 3 tbsp. coconut oil, melted
- 2 tsp. vanilla
Dried fruit
- 1/2 c. dried cranberries
- 1/2 c. golden raisins
*Instead of maple syrup, substitute with 1/2 c. brown sugar, honey, or a combination. If using honey, reduce your oven temperature as it tends to brown quickly!
Instructions
- Preheat your oven to 325 F. Line a rimmed baking tray with parchment paper.
- To make the oat flour: Place 1 c. of quick oats into a food processor, blender or coffee grinder. Process until powdery, and no chunks remain. Set aside 2/3 c.
- In a large bowl, combine all of the dry ingredients. Whisk to combine.
- In a small bowl, whisk together all of the wet ingredients.
- Add the wet ingredients to the dry ingredients.
- Stir the mixture; it will be quite stiff. Let it sit for about 5 minutes so that the oats can absorb some of the liquid.
- Spread the granola out evenly, in one single layer onto the prepared baking tray. *See Notes below.
- Bake, stirring occasionally until golden, about 45- 1 hour.
- Add the dried fruit in the last 10 minutes of baking.
- Cool completely on the baking tray.
- Store in an air-tight container in the refrigerator or freezer.
Notes
*Granola likes space. Make sure to spread it out evenly, in one single layer on your baking tray. If it’s piled too high, it will cook unevenly leaving you with a mix of soft and crunchy pieces.
Comments
Alessandra (DinnerinVenice) says
I love granola! This will go perfect with my yogurt. So seasonal too!
Sandra @ Kitchen Apparel says
Yay Pumpkin!!! And I love making my own granola…the whole house always smells so wonderful. I bet with your pumpkin puree, cinnamon and flax seeds it definitely did smell like a yankee candle…but most definitely better!!! Love the dark moody pictures!!
Laura (Tutti Dolci) says
I love homemade granola, adding pumpkin spice is a wonderful idea!
Kiran @ KiranTarun.com says
I always store my granola in the refrigerator. It usually has nuts and oils, that will go rancid if not stored properly.
Love pumpkin spice and this granola looks so so delicious!!
Laney (Ortensia Blu) says
Seriously Emilie! Your photos are gorgeous and this recipe rocks! I LOVE granola and now I know the top secret for clusters-I am so making this!
Emilie says
Thank you Laney!!! Using quick oats & oat flour is fool proof for clusters!!! They’re so crunchy & delicious ;)
mimi says
wow. that looks beautiful. it’s pumpkin season!!!
Emilie says
Thanks Mimi! I love all things pumpkin- certainly one of my favorite seasons (besides the cold weather…ha ha) :)
celia says
Emilie, that looks divine…although I’d probably eat it with icecream for dessert rather than breakfast! Or snack on it in front of the television! :)
Emilie says
Ah yes… girl after my own heart! xo
Rakhee@Boxofspice says
I love Fall and this reeks of Fall. How wonderful. I got transported to a cozy cold Fall day with your.. “Even better, your whole house will smell like a Yankee Candle. It’s like cinnamon-spice heaven.” Just lovely. And coincidence, I was going to make homemade granola for my next post. I wonder if I can top this! :)
Emilie says
Hi Rakhee! Yes, I was inspired by the chilly fall weather that just rolled in over the weekend. Sadly, our long summer is definitely over :( I can’t believe that you were going to make granola as well (great minds…). I’m pretty positive yours will be amazing :)
Tracy | PeanutButter and Onion says
I just made some simple granola on the weekend, but yours looks so much better, thanks for sharing
Emilie says
You are quite welcome Miss Tracy! I bet yours was yummy too. I love all granola!!! :)
Adr says
That sounds wonderful. I love granola. I have ever since the late sixties – oh dear, am I really that old?! My brother used o tease that i looked like a chipmunk always nibbling on seeds and grains. Also I love your line “Granola likes space.” And your photos are truly enticing.
Emilie says
Hello sweet Adri! That’s too funny- I guess we are both chipmunks then because I love nibbling on seeds and grains too!!! ;) And if you like granola, I think that you will enjoy this recipe. It’s lightly sweet, with a touch of fall spices…
Maria | Pink Patisserie says
Looks so delicious and perfectly fall! I love the tip about storing it in the fridge too. I did not know that!
Emilie says
Thanks Maria! I’m definitely in ‘fall baking mode’ ha ha. Any excuse to use my pumpkin pie spice and I’m all over it! And yes- granola lasts forever in the fridge/freezer. It’s a great trick, especially in the warmer months. :)