3 cups (255 grams) old fashioned oats
1 cup (110 grams) pecans, chopped
1/2 cup (75 grams) pepitas
1/4 cup (50 grams) quinoa
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon fine salt
1/2 cup (110 grams) pumpkin puree
1/3 cup pure maple syrup
1/4 cup honey
2 tablespoons olive oil
1 teaspoon vanilla extract
1 cup (150 grams) raisins
Steps to Make It
-
Gather the ingredients.
-
Position a rack in the center of the oven and heat to 300 F. Line a large rimmed baking sheet with parchment paper.
-
Mix together oats, pecans, pepitas, quinoa, pumpkin pie spice, and salt in a large bowl.
-
Stir together pumpkin puree, maple syrup, honey, olive oil, and vanilla in a small bowl until combined.
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Pour pumpkin mixture into oat mixture. Use a silicone spatula to combine.
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Turn granola out onto the prepared baking sheet.Use another piece of parchment to press the granola firmly into a thin and even layer, similarly to pressing in a cookie crust. The granola should reach the corners of the pan.
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Bake until golden brown and firm to the touch, about 40 minutes, rotating the pan halfway through the bake time. Do not stir. Remove from the oven and cool on a cooling rack.
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Once fully cooled, break the granola into clusters and add raisins.
-
Store in an airtight container at room temperature for up to two weeks.
Recipe Tips
- The keys to making big clusters are using honey, packing the granola firmly in the baking sheet, and baking it without stirring. Press the granola firmly into an even layer with the help of a piece of parchment paper.
- Using all maple syrup instead of a mix of honey and maple syrup will also work in this recipe but the clusters may not be as big because honey is stickier than maple syrup. Honey tends to brown quickly though, so do not use honey alone.
- For the crunchiest granola, bake until it is golden and firm to the touch. It will continue to crisp up as it cools.
- Too much moisture will prevent the granola from cooking properly. Measure carefully and don’t allow the granola to sit before baking.
- It’s better to underbake the granola than to overbake it. Overbaked granola results in burnt pecans and a bitter flavor. Underbaked granola feels soft or sticky and doesn’t break cleanly once cooled. If the granola is not as crispy as preferred, reheat the oven and bake for another 5 or 10 minutes. Cool again and then continue breaking the granola into clusters.
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a:5:{i:0;a:2:{s:5:"title";s:23:"Gather the Ingredients";s:4:"text";s:91:"Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:50:"Preheat the Oven and Prepare the Baking Sheet";s:4:"text";s:110:"Position a rack in the center of the oven and heat to 300 F. Line a large rimmed baking sheet with parchment paper.
";}i:2;a:2:{s:5:"title";s:38:"Mix the Dry Ingredients Together";s:4:"text";s:103:"Mix together oats, pecans, pepitas, quinoa, pumpkin pie spice, and salt in a large bowl.
";}i:3;a:2:{s:5:"title";s:40:"Combine Wet Ingredients in a Bowl";s:4:"text";s:103:"Stir together pumpkin puree, maple syrup, honey, olive oil, and vanilla in a small bowl until combined.
";}i:4;a:2:{s:5:"title";s:24:"Bake the Granola";s:4:"text";s:161:"Turn granola out onto the prepared baking sheet. Bake until golden brown and firm to the touch, about 40 minutes, rotating the pan halfway through. Remove from the oven and cool on a cooling rack.
";}}Breakfast & Brunch
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