Try this Pumpkin Granola recipe, or contribute your own.
- Carbohydrate 231.748554249182 g
- Cholesterol 0 mg
- Fat 46.163218376682 g
- Fiber 29.5855675115634 g
- Protein 34.7178300165503 g
- Saturated Fat 4.88279521182325 g
- Serving Size 1 1 recipe (386g)
- Sodium 94.8070832867734 mg
- Sugar 202.162986737618 g
- Trans Fat 3.56539171068142 g
- Calories 1428 calories
Step-by-step
- Preheat your oven to 350.
- Mix together the oats, maple syrup, pumpkin, oil, spice and salt.
- Spread mixture out on a non-stick baking surface in a thin layer.
- Bake for 15 minutes.
- Break up the oats and bake for another 10 minutes.
- Cool completely.
- Add raisins and nuts and store in air tight container.
Preventing Soggy Clusters
Many home cooks dump wet pumpkin puree directly onto dry oats without accounting for excess water content. Pumpkin puree introduces unwanted moisture that prevents proper crisping. Whisk the puree thoroughly with maple syrup and vegetable oil to create an even emulsion before coating the dry ingredients. Spread the mixture into a thin layer on your baking sheet to maximize surface area evaporation at 350 degrees Fahrenheit.
Managing the Binders
Sugar crystallization dictates final cluster formation. Maple syrup contains sucrose and invert sugars that caramelize during the initial 15 minutes of baking. Without this thermal transformation, the oats will remain loose and powdery rather than forming solid clumps. Stir the mixture halfway through the total bake time to promote uniform heat distribution across the baking surface.
Achieving Ultimate Crunch
Oats continue to firm up as thermal energy dissipates into the surrounding air. Remove the tray from the oven when the edges turn golden brown and the center still feels slightly pliable. Allow the mixture to cool completely undisturbed for 30 minutes before folding in raisins and nuts. Trapping steam by sealing the container prematurely ruins the texture.
