Ingredients:

  • 3 cups rolled (old-fashioned) oats (≈270 g)
  • 1 cup chopped nuts (pecans or walnuts recommended) (≈120 g)
  • 1/4 cup pumpkin seeds (pepitas) (≈30 g)
  • 1/4 cup sunflower seeds (≈35 g)
  • 1/2 cup unsweetened shredded coconut (optional) (≈40 g)
  • 2 tsp ground cinnamon (≈4 g)
  • 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp ginger & nutmeg) (≈2 g)
  • 1/2 tsp fine sea salt (≈3 g)
  • 1/2 cup pumpkin purée (NOT pumpkin pie filling) (≈120 g)
  • 1/3 cup pure maple syrup (or honey) (≈80 ml)
  • 1/3 cup neutral oil (canola, grapeseed) or melted coconut oil (≈80 ml)
  • 2 tbsp light brown sugar (packed) (optional) (≈25 g)
  • 1 tsp pure vanilla extract (≈5 ml)
  • 1/2 cup dried cranberries or raisins (add after baking) (≈75 g)
  • 1/3 cup dark chocolate chips (optional; add after baking) (≈55 g)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl combine oats, chopped nuts, pumpkin seeds, sunflower seeds, shredded coconut (if using), cinnamon, pumpkin pie spice and sea salt. Toss to distribute spices evenly.
  3. In a smaller bowl whisk together pumpkin purée, maple syrup, oil, brown sugar (if using) and vanilla until smooth and combined.
  4. Pour the wet mixture over the dry ingredients and stir thoroughly with a spatula until everything is evenly coated and no dry pockets remain. Mixture should be tacky but not soupy.
  5. Spread the mixture in an even single layer on the prepared baking sheet. Press down slightly if you want larger clusters.
  6. Bake at 325°F (160°C) for 25–30 minutes, stirring gently once halfway through (around 12–15 minutes). For chunkier clusters, avoid over-stirring at the halfway point; flip edges toward the center instead.
  7. Remove when granola is golden-brown at the edges, fragrant, and feels dry to the touch. It will crisp further as it cools—avoid over-browning.
  8. Let the granola cool on the pan or a cooling rack for 10–15 minutes, then break into clusters with a spatula. Once fully cooled, stir in dried cranberries and chocolate chips if using.
  9. Store cooled granola in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.