Ingredients:

  • 3 cups Old-fashioned rolled oats (gluten-free if needed)
  • 1 cup Pecans, roughly chopped (or walnuts)
  • 1/2 cup Pumpkin seeds (pepitas)
  • 1/2 tsp Flaky sea salt (such as Maldon)
  • 1/2 cup Pure pumpkin purée (not pie filling)
  • 1/2 cup Pure maple syrup (Grade A or B)
  • 1/4 cup Neutral oil (light olive oil or coconut oil, melted)
  • 1 tsp Vanilla extract
  • 1 1/2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/2 cup Dried cranberries or golden raisins

Instructions:

  1. Preheat your oven to 300°F (150°C). Line two large, rimmed baking sheets with parchment paper.
  2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, pumpkin seeds, and salt. Stir well to distribute evenly.
  3. Whisk the Wet Mix: In a small bowl or jug, whisk together the pumpkin purée, maple syrup, neutral oil, and vanilla extract until smooth.
  4. Add the Spices: Whisk in the ground cinnamon, ginger, nutmeg, and cloves directly into the wet mixture until fully incorporated.
  5. Bind the Granola: Pour the wet pumpkin mixture over the dry oat mixture. Use a spatula to fold and mix thoroughly until every single oat flake is coated.
  6. Spread Evenly: Divide the granola mixture equally between the two prepared baking sheets. Spread the mixture into a thin, even layer (around 1/2 inch) to ensure proper drying.
  7. Initial Bake (The Cluster Stage): Bake the granola for 25 minutes. Do not stir or touch the mixture during this period, as this allows the mixture to bind into large sheets (clusters).
  8. Second Bake & Finish: After 25 minutes, gently rotate the sheets between the racks for even baking. Bake for another 10–20 minutes, or until the granola is deep golden brown and feels dry to the touch.
  9. Cool Completely: Remove the trays from the oven and place them on wire racks. DO NOT stir or touch the granola while it is cooling. Allow it to cool completely and harden—for at least 45 minutes to an hour.
  10. Break and Store: Once completely cool and hardened, break the granola into your desired size of clusters. Stir in the dried cranberries or raisins.
  11. Storage: Store the finished granola in an airtight container at room temperature for up to three weeks.