Clumpy Pumpkin Cranberry Granola
If fall had a flavour, this would be it. This Clumpy Pumpkin Cranberry Granola is packed with cozy spices, crunchy clusters, and just enough sweetness from maple syrup and cranberries. It’s a make-ahead dream and the perfect addition to your October breakfast routine. Start your morning with a little extra crunch this season!
Print
Pin
Servings: 12 cups
Equipment
- chefs knife, oven, measuring cups and spoons, large mason jar
Ingredients
Homemade Pumpkin Spice Ingredients
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp nutmeg
- 1½ tsp ground allspice
- 1½ tsp ground cloves
- pinch of black pepper
Pumpkin Cranberry Granola
- 3 cups gluten free oats
- 1 cup raw walnuts roughly chopped
- ½ cup cashews roughly chopped
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup unsweetened coconut
- ½ cup dried cranberries soaked in warm water for 15 minutes
- 1 tbsp pumpkin spice recipe above
- ¾ tsp sea salt
- ½ cup olive oil
- ½ cup maple syrup
- ½ cup pumpkin seed butter
- 1 tsp vanilla
Instructions
- Preheat oven to 320 convection. If your oven runs hot, you may decrease the temperature to 300°F and cook 5 minutes longer.
Pumpkin Spice Instructions
- Add all the spices to a small mason jar. Cover with a lid and shake to combine. You can also whisk ingredients in a bowl and transfer to a mason jar.
Granola Instructions
- Pour hot water over dried cranberries and allow them to sit while mixing other ingredients.
- Add dry ingredients to a large bowl and mix to combine.
- Add wet ingredients to a small pot. Heat over medium low heat, stirring to combine.
- Pour wet ingredients over dry ingredients and mix until no dry parts remain.
- Drain cranberries and mix them into the granola.
- Spread evenly onto 2 baking sheets to ensure even baking. Use your spatula to PRESS THE GRANOLA FIRMLY onto the pans.
- Bake for 20 minutes, turn the pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
- ALLOW GRANOLA TO COOL COMPLETELY before using a spatula to lift it off of pan.
- Transfer to mason jars and store in the pantry.
Notes
If you don't like the taste of tahini or you happen not to have it, use whatever nut or seed butter you have handy!
Nutrition
Serving: 1cup | Calories: 416kcal | Carbohydrates: 36g | Protein: 8g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 155mg | Potassium: 318mg | Fiber: 6g | Sugar: 13g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.