|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 1g||4%|
|dietary fiber 2g||8th %|
|Total sugar 12g|
|Vitamin C 1 mg||3%|
|Calcium 22 mg||2%|
|Iron 1 mg||6%|
|Potassium 168 mg||4%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
The cool, blustery weather brings with it a desire for warm spices and the signature flavors of fall: pumpkin and pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and cloves, Pumpkin Pie Spice complements the pumpkin's mild, earthy flavor.
I often keep half a can of pumpkin puree in the fridge and use it to make my favorite big-cluster granola. The pumpkin puree replaces most 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 large, crunchy and irresistible clusters. Avoid quick-cooked oats as they absorb moisture and won't crisp up.
I usually eat it with plain yogurt and fresh fruit for a quick breakfast on busy school mornings. My husband likes it best with milk and no other side dishes. The large oatmeal, nuts and seeds make a satisfying replacement for granola bars in the lunch box or as an afternoon pick-me-up. Big Cluster Pumpkin Granola also makes a wonderful hostess gift. It will keep in an airtight container for up to two weeks, so it can be made ahead of time and packaged in mason jars for gifting.
“This is a great and easy recipe for homemade granola. Quinoa provides a delicious crunch and nuts and raisins make this granola filling and healthy. I love eating the clusters neat or enjoying them with some yogurt and a drizzle of honey on top as a pre-workout snack.” –Bahareh Niati
3 cups (255 grams) old-fashioned oats
1 Cup (110 grams) pecanschopped
1/2 Cup (75 grams) cores
1/4 Cup (50 grams) Andean millet
1 3/4 teaspoon 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 tablespoon olive oil
1 teaspoon vanilla extract
1 Cup (150 grams) raisins
Gather the ingredients.
Place a rack in the center of the oven and heat to 300 F. Line a large, rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pecans, pepitas, quinoa, pumpkin pie spice, and salt.
In a small bowl, stir together the pumpkin puree, maple syrup, honey, olive oil, and vanilla until well combined.
Pour the pumpkin mixture into the oat mixture. Use a silicone spatula to combine.
Place the muesli on the prepared baking sheet. Using another piece of parchment, press the granola firmly into a thin and even layer, similar to pressing down a cookie crust. The granola should reach the corners of the pan.
Bake for about 40 minutes until golden brown and firm to the touch. Turn the mold halfway through the baking time. Don't stir. Remove from the oven and let cool on a cooling rack.
Once the granola has cooled completely, break it into clusters and add raisins.
Store in an airtight container at room temperature for up to two weeks.
- The key to making large clusters is to use honey, pack the granola tightly into the baking sheet, and bake without stirring. Using a piece of parchment paper, press the granola firmly into an even layer.
- Using pure maple syrup instead of a mixture of honey and maple syrup also works in this recipe, but the bunches may not be as large since honey is stickier than maple syrup. However, honey tends to turn brown quickly. Therefore, do not use it alone.
- For the crispiest granola, bake until golden and firm to the touch. As it cools, it gets crispier and crispier.
- Too much moisture will prevent the cereal from cooking properly. Measure carefully and do not let the granola rest before baking.
- It's better to under-bake the granola than to over-bake it. Over-baking granola will result in burnt pecans and a bitter taste. Unbaked granola will feel soft or sticky and will not break cleanly after cooling. If the granola is not as crispy as desired, reheat the oven and bake for another 5 to 10 minutes. Allow to cool again and then break the muesli further into small clusters.
The dry and wet ingredients can be measured out ahead of time, but wait until you're ready to bake the granola before combining them.
- Granola is very flexible! You can also substitute flaxseed for the quinoa. Replace the pecans with walnuts or almonds. Replace the olive oil with another oil, such as canola oil. If using coconut oil or butter, melt them before proceeding.
- Switch up the mixtures and substitute the same amount of chocolate chips for raisins, or add 1/2 cup chopped candied ginger.
How to store it
Make sure the granola stays crunchy by storing it in an airtight container and storing it at room temperature. Granola has a shelf life of 2 weeks at room temperature and 2 months in the freezer.