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The cool, blustery weather brings with it a desire for warm spices and fall’s signature flavors: pumpkin and pumpkin pie spice. Pumpkin pie spice is a mix of cinnamon, nutmeg, ginger, and cloves and complements pumpkin’s mild, earthy flavor.
I’m often left with half a can of pumpkin puree in the refrigerator and use it to make my favorite big cluster granola. The pumpkin puree replaces the majority of the oil in the granola recipe. Sweetened with honey and maple syrup, this granola is pressed firmly into the baking sheet and baked undisturbed on low resulting in big, crunchy, irresistible clusters. Avoid using quick cooking oats since they soak up moisture and will not get crunchy.
I usually eat it with plain yogurt and fresh fruit for a quick breakfast for busy school mornings. My husband prefers it with milk and no other adornment. The big clusters of oats, nuts, and seeds is a satisfying replacement for granola bars in lunch boxes or an afternoon pick-me-up. Big Cluster Pumpkin Granola is a wonderful hostess gift as well. It lasts up to two weeks in an airtight container, so it can be made ahead of time and packed into canning jars for gifting.
