How do I ensure that I get granola clusters?

The best way to get clusters is to bake the granola in a thick, even layer without stirring it while cooking, allow it to cool once baked, and u003cemu003ethenu003c/emu003e start to break it up into clusters.

Can I use fresh pumpkin?

I recommend using canned pure pumpkin in this recipe, as it has the perfectly smooth consistency we need to ensure a smooth u0022batteru0022 to coat the oats in. My experience with fresh pumpkin is that it's a lot harder to get it quite as smooth. If you really want to try fresh pumpkin puree... please let me know how it goes!

What should I do with the leftover canned pumpkin?

Since we're only using a 1/3 cup, you could follow my pumpkin pasta recipe to make a pumpkin sauce with the rest of the pumpkin. Usually it calls for a whole can of pumpkin, but missing only 1/3 cup will still work beautifully! Additionally, you could use 1/2 cup to make pumpkin pie overnight oats . Otherwise, you can transfer the remaining pumpkin to an airtight container and store in the fridge for up to a week, or freeze it, for later use.

Healthy Pumpkin Granola – Roots and Radishes

Healthy Pumpkin Granola

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This healthy pumpkin granola recipe is vegan and has ALL the granola goodies! It's sweetened naturally with maple syrup, bursting with pumpkin pie spice flavors, and packed with oat clusters, crunchy pecans, pepitas, walnuts, and almonds. Top Greek or plant-based yogurt, baked fall fruit, smoothies, or snack on it by the handful!

Author: Tera
Prep Time: 5
Cook Time: 35
Total Time: 40 minutes
Yield: 5 cups 1x
Category: Breakfast, snacks
Method: Bake
Cuisine: American

Ingredients

Units Scale

3 cups rolled oats
1/4 cup white whole wheat flour (or whole wheat)
1/2 teaspoon fine sea salt
2 tsp pumpkin pie spice*
1/2 cup coconut oil
1/2 cup pure maple syrup
1/3 cup canned pumpkin (not pie filling)
2 tsp vanilla
1 1/2 cups any combination of pecans, pepitas, walnuts, and/or almonds

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Instructions

Preheat oven. Preheat your oven to 300 degrees, and line a baking sheet with parchment paper or a silicone baking mat (or use some nonstick cooking spray).
Combine dry ingredients. In a large bowl, whisk together the oats, flour, chia seeds, salt, and cinnamon.
Combine & heat wet ingredients. In a separate microwave-safe bowl, combine the coconut oil, maple syrup, pumpkin, and vanilla extract. Heat in the microwave for one minute, then whisk together to form a smooth batter.
Mix wet & dry ingredients. Slowly add the dry ingredients to the wet ingredients, stirring everything together until you've evenly coated the oats and nuts.
Add granola to sheet pan. Spread the granola in an even layer onto the prepared sheet pan. It will be a thick layer, which is what gets us those lovely clusters!
Bake granola. Bake the granola at 300 degrees for 35 minutes.
Cool granola. Remove the granola from the oven and allow it to cool completely. It will crisp up as it cools.

Notes

Pumpkin pie spice: If you don't have pumpkin pie spice, you can substitute with 1 tsp cinnamon + 1/2 tsp allspice + 1/4 tsp nutmeg + 1/4 tsp ginger + 1/8 tsp cloves.
Storing & Freezing: Store this granola in an airtight container after it cools completely, then place it in a cool, dry place for up to a few months. You can also freeze granola in an airtight container or bag (leave as little space in the container as possible) for up to three months. Thaw on the countertop, then enjoy!

Nutrition

Serving Size: 1/3 cup
Calories: 224
Sugar: 6.6 g
Sodium: 74.3 mg
Fat: 14.2 g
Saturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 20.1 g
Fiber: 2.9 g
Protein: 3.1 g
Cholesterol: 0 mg

Find it online: https://www.rootsandradishes.com/healthy-pumpkin-granola/