Pumpkin Seed & Oat Granola Clusters (Crispy, Maple-Kissed & Snack-Ready)

Setting the Scene: Cozy Oven Heat and Fall Breakfast Magic

It’s a bright October morning and the kitchen smells like cinnamon and toasted oats. On a single sheet pan, islands of granola bake into big, craggy clusters—the kind you can break with your hands and snack on straight from the tray. Glossy green pumpkin seeds peek through like little gemstones, coconut turns golden at the edges, and a whisper of orange zest lifts the whole pan into “just one more bite” territory. These Pumpkin Seed & Oat Granola Clusters are equal parts breakfast staple and snack board star: quick to mix, easy to bake, and irresistibly crunchy for days.

The secret to those coveted clusters? A trio of techniques: a touch of egg white for extra binding, a low-and-slow bake for even toasting, and a “don’t stir” rule so the sheet sets into a slab before you break it into chunks. The result is bakery-level granola with big, satisfying pieces that actually cling to yogurt or travel well in school lunch boxes.

What You’ll Need: Ingredients & Tools

Ingredients (Makes about 6 cups / 18–22 big clusters)

• 3 cups old-fashioned rolled oats
• 1 cup raw shelled pumpkin seeds (pepitas)
• ½ cup sliced almonds or chopped pecans (optional)
• ½ cup unsweetened coconut flakes
• ⅓ cup raw sunflower seeds (optional)
• ½ teaspoon fine sea salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg (or pumpkin pie spice)
• ½ cup pure maple syrup (or good honey)
• ⅓ cup melted coconut oil or light olive oil
• 1 large egg white, lightly whisked (cluster insurance)
• 2 teaspoons pure vanilla extract
• Finely grated zest of 1 orange (optional but wonderful)
• ¾ cup dark chocolate chips or ¾ cup chopped dried fruit (cranberries, cherries, apricots) — add after baking

Tools

• Large mixing bowl and silicone spatula
• Measuring cups/spoons
• Rimmed half-sheet pan lined with parchment or a silicone mat
• Small saucepan (if melting coconut oil)
• Airtight jars or zip-top bags for storage

How to Make It: Big, Crunchy Clusters Every Time

Mix the Base: Fragrant, Evenly Coated, Ready to Clump

Heat the oven to 325°F (160°C) and line a rimmed sheet pan. In a large bowl, combine oats, pumpkin seeds, coconut, sunflower seeds, nuts (if using), salt, cinnamon, and nutmeg. Whisk the maple syrup, melted oil, vanilla, and orange zest in a measuring cup; pour over the dry mix and fold until every oat looks lightly glossy. You’re coating—not drowning—the grains so they toast instead of steam.

For those bakery-sized chunks, drizzle in the whisked egg white and fold just until the mixture clumps slightly when pressed. The proteins help the granola set into lacy sheets that will break into hearty clusters later. If you’re keeping it vegan, skip the egg white and press the mixture very firmly on the pan; clusters will still form, just a bit more rustic.

Bake for Texture: Press, Don’t Stir, Let It Set

Scrape the mixture onto the lined pan and press into an even layer about ½ inch thick. Use the back of a spatula or lightly oiled hands to really pack it down—think granola “pavement.” Slide into the oven and bake 22–28 minutes, rotating the pan once halfway through. Resist the urge to stir. You want edges to turn deep golden and the center to look set and matte, not wet.

When the timer dings, place the pan on a rack and do nothing for at least 25 minutes. This cooling phase is when the sugars firm and the egg white finishes binding, transforming the thin sheet into a crunchy slab. Once cool, lift an edge of parchment and break the granola into big clusters. Shower with chocolate chips or fold in dried fruit so it clings to the warm, still-tacky edges.

Finish & Store: Shatter, Toss, and Keep It Crisp

Toss the clusters gently to distribute the add-ins, then let everything cool completely so the chocolate doesn’t smear. Taste and adjust: a pinch more salt can make the maple pop, and a dust of cinnamon adds cozy warmth. Store in airtight jars at room temperature for 2 weeks—longer if your kitchen is cool and dry. To revive soft granola, spread on a pan and crisp at 300°F for 5 minutes.

Creative Twists: Seasonal & Snack-Board Variations

• Apple Pie Clusters: Swap orange zest for ½ teaspoon apple pie spice; add ¾ cup diced dried apples and a handful of toasted walnuts.
• Mocha Crunch: Stir in 1 tablespoon cocoa powder with the dry ingredients and 1 teaspoon instant espresso with the maple syrup; finish with mini chocolate chips.
• Tahini–Sesame Swirl: Replace 2 tablespoons of the oil with tahini; sprinkle toasted sesame seeds over the slab before baking. Savory-nutty and fabulous on yogurt.
• Cranberry–Pistachio Holiday Mix: Use chopped pistachios and dried cranberries; add ½ teaspoon cardamom and a tiny splash of almond extract.
• High-Protein Boost: Fold in ¼ cup hemp hearts and 2 tablespoons chia seeds with the oats; add 1 extra tablespoon maple syrup to keep the mix cohesive.
• Coconut–Mango Tropics: Add ½ teaspoon lime zest, extra coconut flakes, and chopped dried mango after baking; finish with a pinch of flaky sea salt.
• Kid-Friendly PB&J: Replace one-third of the oil with smooth peanut butter and finish with dried strawberries. (For nut-free schools, use sunflower butter instead.)

Nutritional Spotlight (Per ½ cup serving, approximate)

Values shift with add-ins; using dried fruit instead of chocolate trims saturated fat, while nuts add extra protein and minerals.

Final Inspiration: Breakfast You’ll Brag About

There’s a special satisfaction in cracking a pan of granola into rough, golden boulders and hearing that delicate, snappy crunch. These Pumpkin Seed & Oat Granola Clusters deliver morning after morning—tumbled over Greek yogurt with pears, sprinkled on pumpkin soup for a savory-sweet crunch, or packed into little bags for after-school fuel. They’re wholesome without feeling worthy, indulgent without leaning sugary, and as photogenic as any bakery loaf cooling on a rack.

Make a batch on Sunday and feel quietly triumphant all week. When the jar runs low (and it will), the recipe is easy enough to whip up between dinner and dishes. That first spoonful—maple-kissed, cinnamon warm, punctuated by toasty pumpkin seeds—tastes like October in every bite.Réflexion en cours

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