"The pumpkinspiceification of just about everything has gotten a bit out of hand, I'll admit. But there are some things that undoubtedly benefit from the addition of pumpkin and spice - toothpaste? Hard no. Granola? Big yes!
Homemade granola is so easy and satisfying and I'm convinced that truly nothing makes a house smell better. Why buy luxury candles with you can pop a sheet pan of pumpkinspiced granola in the oven? I mean, one will give you a headache and a giant dent in your wallet, and the other will net you an alluring signature scent and a delicious breakfast. A jar of homemade granola also makes a lovely gift, so it may even win you a few friends to boot."
Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (Union Square and Co., October 2022). Photography by Dana Gallagher.
3 cups rolled oats
¾ cup wheat bran
¼ cup chia seeds
¼ cup flax seeds
1 cup pecans
¾ cup slivered almonds
1 cup unsweetened coconut flakes
½ cup hulled raw pumpkin seeds
2 Tbsp sesame seeds
1 cup canned pure pumpkin puree
¼ cup pure maple syrup
¼ cup extra-virgin olive oil
½ tsp kosher salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
A large handful of raisins, dried cranberries, and/or chopped dried apricots (optional)
Preheat the oven to 325°F with rack in the center position.
Spread the oats, wheat bran, chia seeds, flax seeds, pecans, almonds, coconut, pumpkin seeds, and sesame seeds evenly over an unlined sheet pan, gently tossing to combine.
In a medium bowl, whisk together the pumpkin puree, maple syrup, olive oil, salt, cinnamon, cloves, and nutmeg until smooth.
Drizzle the pumpkin mixture over the dry oat mixture, then use your hands (or two spoons) to mix everything together until the granola mixture is damp and well coated. Spread the mixture evenly on the pan. Bake the granola for 30 to 45 minutes, stirring occasionally, until dry, very toasted, and quite fragrant. Allow the granola to cool completely on the pan, about 25 minutes. Stir in the dried fruit with a rubber spatula, if using.
Store the granola in airtight jars or zip-top bags at room temperature for up to 1 week, or in the freezer for up to 6 months.
*Makes 6-8 cups