Details

Prep:

10 min

|

Cook:

35 min

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup pecans, roughly chopped
• 1/2 cup pumpkin seeds
• 1 tbsp pumpkin pie spice
• 1/2 tsp fine salt
• 1/2 cup pumpkin purée
• 1/2 cup pure maple syrup
• 1/3 cup melted coconut oil or olive oil
• 2 tbsp packed brown sugar
• 1 tsp vanilla extract
• 1/2 cup dried cranberries or chopped dates (optional)

Directions

1. 1 Prep the pan: Heat the oven to 300°F and line a large sheet pan with parchment.
2. 2 Mix the dry: In a large bowl, stir together old-fashioned rolled oats, pecans, roughly chopped, pumpkin seeds, pumpkin pie spice and salt.
3. 3 Mix the wet: In a separate bowl, whisk pumpkin purée, maple syrup, melted coconut oil or olive oil, packed brown sugar and vanilla extract until smooth. Pour over the dry mixture and stir until everything is evenly coated.
4. 4 Press it flat: Spread onto the pan and press down firmly with a spatula into an even, compact layer. This is what makes big clusters.
5. 5 Bake: Bake for 30 to 35 minutes without stirring, rotating the pan halfway, until golden and dry to the touch. It will still feel a little soft. It crisps as it cools.
6. 6 Cool completely: Let it cool completely on the pan without touching it.
7. 7 Break into clusters: Break into clusters and toss with dried cranberries or chopped dates (optional).