Spiced pumpkin blueberry granola with the perfect amount of clusters. Makes 6 cups and is perfect for gifting during the holidays.

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Is it just me, or is granola having a moment right now? It seems like every week I’ll notice my favorite creators sharing their take on granola on social media or in their recently published cookbooks. This recipe is adapted from one I found on Pinterest years ago that no longer exists. When I discovered the recipe had vanished, had to recreate it by memory, and over the years I’ve adapted it into a few different versions, including the Apple Pie granola I posted last year.

My ideal granola has a ton of clusters, but not so many that it tears up your mouth when you eat it. In order to get the clusters in this recipe, you won’t stir it at all during baking. In order to get an even bake, you do have to rotate it every ten minutes or so, so this recipe does take a little bit of babysitting.

I’ve been snacking on this in the afternoons by itself or pouring it over vanilla or pumpkin greek yogurt in the mornings for a quick breakfast.

This recipe was developed as part of a paid partnership with Bob’s Red Mill, but all opinions are my own.

Ingredients:

3 tablespoons pumpkin purée
1/2 cup maple syrup
Two cinnamon sticks
1/2 cup brown sugar packed
2 teaspoons of vanilla
1/3 cup coconut or canola oil
3 cups rolled oats
1/2 cup of shredded coconut
1/2 cup of pumpkin seeds
3/4 teaspoon sea salt
2 tablespoons flaxseed meal
2 tablespoons flaxseed
1 tablespoon pumpkin spice
1 1/2 cup dried blueberries (can use less if you prefer)

Method:

Preheat the oven: Preheat oven to 300°F (150°C) and prepare a half sheet pan with parchment paper.

Make syrup mixture: This step helps dissolve the brown sugar, and infuses cinnamon into the maple syrup. Add maple syrup, pumpkin puree, cinnamon sticks, and brown sugar to a medium saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for five minutes. Don’t let it go for too long or you’ll lose too much moisture. After five minutes, removed the pan from heat and add in coconut oil and vanilla and stir. Carefully fish out the cinnamon sticks and discard.

Mix everything together: In a large mixing bowl add oats, flaxseeds, flax meal, pumpkin seeds, shredded coconut, dried blueberries, pumpkin spice, and sea salt.

Pour maple syrup mixture into the oat mixture and stir until everything is evenly distributed. Pour everything out into the prepared pan and spread evenly.

Bake: Place in the oven on the center rack. Bake for 50 minutes rotating the pan every ten minutes. I like to set timers on my phone for 10, 20, 30, 40, and 50 minutes. Do not stir this recipe if you want clusters.

Cool and Store: Remove from the oven and let cool for 30 minutes before eating and let it be completely cool before storing in airtight containers. Lasts for up to 3-4 weeks before getting stale.

Frequently Asked Questions:

Can I use raisins or dried cranberries instead of dried blueberries? Definitely! It’s all according to preference, but I encourage you to try out the dried blueberries at least once.

Can I use other nuts? The original version of the recipe calls for 1 cup of mixed nuts (your preference) and I replaced it with 1/2 cup pumpkin seeds and shredded coconut.

Is this recipe gluten-free? To be sure that this recipe is gluten-free, use certified gluten-free rolled oats.

Chunky Pumpkin Blueberry Granola