Ingredients:

  • 3 cups Rolled Oats (Old-Fashioned)
  • ½ cup Pecans, roughly chopped
  • ¼ cup Pepitas (Green Pumpkin Seeds)
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ½ tsp Fine Sea Salt
  • ½ cup Pumpkin Puree (100% pumpkin, not pie filling)
  • ½ cup Maple Syrup (Grade A or B)
  • ¼ cup Vegetable Oil (or melted Coconut Oil)
  • 1 tsp Vanilla Extract
  • ½ cup Dried Cranberries or Raisins

Instructions:

  1. Preheat Oven and Prep Pan: Preheat oven to 300°F (150°C). Line a standard 18x13 inch rimmed baking sheet with parchment paper.
  2. Combine Dry Ingredients (A): In a large mixing bowl, whisk together the oats, pecans, pepitas, spices (cinnamon, ginger, nutmeg), and salt. Set aside.
  3. Combine Wet Ingredients (B): In a medium bowl or jug, vigorously whisk the pumpkin puree, maple syrup, oil, and vanilla extract until completely smooth and emulsified.
  4. Marry the Ingredients: Pour the wet mixture over the dry oat mixture. Using a rubber spatula, stir thoroughly until every oat flake is coated and the mixture is uniformly damp.
  5. Spread and Compress: Turn the granola mixture out onto the prepared baking sheet. Spread it into a thin, even layer. Use the back of your spatula to gently compress the mixture across the sheet to promote cluster formation.
  6. Initial Bake (Clumping Phase): Bake for 25 minutes without touching or stirring. This allows the sugars and pumpkin starches to set and create clumps.
  7. Second Bake (Drying Phase): Gently remove the tray. Turn the tray around. If you prefer a looser granola, gently flip and stir the mixture. Return to the oven for another 20–25 minutes, or until the granola is deep golden brown and feels dry to the touch.
  8. The Cooling Rule (Mandatory): Remove the tray from the oven and transfer it to a wire rack. Let it cool completely—at least 30 minutes—on the tray without touching it. It will crisp up as it cools.
  9. Finish and Store: Once completely cool, break the granola into desired cluster sizes. Stir in the dried cranberries or raisins. Store in an airtight container at room temperature.