Pumpkin Spice Chocolate Granola
Try this Pumpkin Spice Chocolate Granola recipe, or contribute your own.
Try this Pumpkin Spice Chocolate Granola recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1-1/2 teaspoons cinnamon
- 3 cups certified gluten-free old fashioned oats (i like t
- 1/2 cup quinoa rinsed
- 3/4 cup chopped pecans
- 2 tablespoons gluten-free ground flax seed meal (optional)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup dark chocolate chips (i like enjoy life brand)
- Carbohydrate 10.0395944741376 g
- Cholesterol 0 mg
- Fat 28.3983961377386 g
- Fiber 2.02821466244677 g
- Protein 1.89819678043044 g
- Saturated Fat 13.0709985382606 g
- Serving Size 1 1 Serving (47g)
- Sodium 1.31491426397445 mg
- Sugar 8.01137981169081 g
- Trans Fat 1.50782158379345 g
- Calories 292 calories
Step-by-step
- Preheat oven to 325 degrees then line a large baking sheet with a silpat or parchment paper. Combine oats, quinoa, pecans, ground flax seed meal, spices and salt in a large bowl then stir to combine.
- In a separate bowl stir together remaining ingredients, except chocolate chips. Pour into dry ingredients then mix very well to coat. Pour mixture onto prepared baking sheet then bake until nuts and oats are golden brown, 25-30 minutes, stirring every 5 minutes. Granola will crisp as it cools.
- Cool granola completely on baking sheet then stir in chocolate chips. Store granola in an airtight container at room temperature for 4-5 days.
Standard commercial breakfast porridges traditionally relied on boiling grains in water or milk until soft, entirely missing the dry, toasted crunch defined by modern granola. Commercial manufacturers in the late nineteenth century began baking flattened grain mixtures with sweeteners to create shelf-stable nutrition for travelers and sanitarium patients. That early innovation paved the way for modern home baking, where raw oats and seeds are bound together with unrefined sweeteners and fats to achieve distinct textural contrast. Incorporating modern additions like raw quinoa and spices into these historical formulas transforms a basic oat bake into a complex, aromatic blend.
Achieving structural integrity in baked oat clusters requires precise thermal control and consistent agitation during the baking cycle. Setting the oven to 325 degrees Fahrenheit prevents the high sugar content in maple syrup from scorching before the interior moisture of the oats and pecans can evaporate. Stirring the mixture every five minutes redistributes the moisture and ensures even browning across the baking sheet. A parchment paper or silicone baking mat lining is essential here to prevent the sticky pumpkin puree and maple syrup from bonding permanently to metal pans.
Cooling the baked mixture entirely on the pan is structurally mandatory, because starches and sugars require ambient air exposure to harden into crisp clusters. Folding dark chocolate chips into warm oats will cause cocoa butter fats to melt and streak through the dry ingredients, so verify the sheet is completely room temperature before mixing them in. Storing the finished product in an airtight container at room temperature preserves this crisp texture for four to five days without requiring refrigeration. Ambient humidity is the primary enemy of baked oats, making proper container sealing critical for long-term crunch.
Uncooked quinoa provides a distinct microscopic crunch that differs substantially from rolled oats, adding a dense bite without requiring pre-boiling. Rinsing that quinoa prior to mixing removes naturally occurring saponins that can impart a bitter flavor profile to delicate spices like nutmeg and cloves. Ground flax seed meal acts as a supplemental binder when hydrated by the pumpkin puree and melted coconut oil, drawing excess moisture away from the pan surfaces. Utilizing these whole ingredients bridges historical techniques of grain preservation with contemporary dietary preferences.
