Pumpkin Maple Granola Clusters (Printable)

Golden clusters with oats, pumpkin seeds, warm spices, and maple syrup for snacking or topping.

# Components:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw pumpkin seeds (pepitas)
03 - ½ cup chopped pecans (optional)
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ teaspoon ground ginger
07 - ¼ teaspoon salt

→ Wet Ingredients

08 - ½ cup pure maple syrup
09 - ⅓ cup pumpkin purée (not pumpkin pie filling)
10 - ⅓ cup melted coconut oil or neutral oil
11 - 2 teaspoons vanilla extract

# Directions:

01 - Set the oven to 325°F and line a large rimmed baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, pumpkin seeds, pecans, cinnamon, nutmeg, ginger, and salt until evenly distributed.
03 - Whisk maple syrup, pumpkin purée, melted coconut oil, and vanilla extract together in a separate bowl until smooth.
04 - Pour the wet mixture into the dry ingredient bowl and stir thoroughly to coat all components evenly.
05 - Transfer the mixture onto the prepared baking sheet and press firmly with a spatula to encourage cluster formation.
06 - Bake for 30 minutes, rotating the pan halfway through; avoid stirring to promote larger clusters.
07 - Remove from oven and allow to cool completely on the baking sheet, then break into clusters and store in an airtight container.

# Expert Advice:

01 -
  • The huge clusters are like secret snack treasures that you munch straight from the jar.
  • The balance of cinnamon, maple, and pumpkin has totally spoiled me for any store bought granola.
02 -
  • Stirring during baking gave me nothing but dusty bits, so hands off the pan until cool.
  • Switching to parchment paper after my first batch meant no more granola stuck stubbornly to the tray.
03 -
  • Resist the urge to check or stir early—the hands off approach yields the crispiest, most substantial clusters.
  • Adding just a pinch more salt after cooling gives a salty sweet contrast you’ll crave.
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