Introduction
This granola recipe is a bit unique by making a big batch of wet ingredients and then freezing in Souper Cubes for perfect on-demand deliciousness. One-recipe, four batches. The recipe makes about 6 cups of granola per batch and a total of 4 batches. Our easy homemade pumpkin-apple granola is inspired by a summer camp counselor in Maine, Ruth, who uses this method. Thanks, Ruth.
This granola has warm spices like cinnamon, ginger and nutmeg that seep into the golden clusters of oats and nuts and it finished with sweet chocolate chips and tangy cranberries. The pumpkin and apple flavors help with clumping of the clusters to give it a bark-like feel vs. a sandy or loose feel. The best part about this granola is you can swap whatever type of nuts or mix-ins you prefer with each batch.
Why you will Love This Homemade Granola Recipe
Perfectly Clumpy Clusters
The thick spiced pumpkin-apple sauce binds the oats and nuts together to form craggy clusters the break apart into big, crunchy pieces.
One Sauce, Four Bakes
All the effort one time by making the sauce and freezing it. Then when your ready for fresh granola, you defrost, toss with oats and nuts and bake fresh.
Warm Fall Spice in Every Bite
This recipe screams fall with spices, pumpkin and apple and will fill your kitchen up with cozy vibes. Cinnamon, ginger, and nutmeg are the classic pumpkin pie spice flavors, so every batch tastes like pumpkin pie granola.
Key Ingredients & Substitutions
Can I Substitute Pumpkin & Applesauce?
These both give that great flavor but also gives a natural sweetness and moisture. You can substitutes canned sweet potato puree or ripe pureed bananas in a pinch, but this will alter the flavor significantly. We like to use both unsweetened applesauce and pumpkin, because pumpkin alone can bake up dense, but gives great color and flavor. Applesauce balances out the pumpkin and gives a great flavor.
Old-Fashioned Rolled Oats vs. Quick oats
Rolled oats are thicker and provide a sturdy base that holds up to the moisture from the pumpkin and applesauce. Quick oats would not hold up to this particular method and we don't suggest using them.
Why Do We Freeze the Sauce Instead of the Finished Granola?
Freezing the sauce gives more range and variety to changing up your mix-ins by making smaller batches. Plus each batch bakes up fresh, toasty and crispy.
Toasted Nuts vs. Raw Nuts
Nuts add some depth and crunch to the granola. We suggest using raw nuts since they will toast while they bake in the oven. If you swap toasted nuts with the same method, they will burn before the granola is done cooking. If all you have is toasted nuts, add them in at the end of the bake time to avoid burning.
How to Make the Pumpkin-Apple Granola Base
Gather ingredients
Gather ingredients and measure out your ingredients and mix-ins.
Combine Ingredients
Whisk pumpkin, applesauce, brown sugar, oil, cinnamon, ginger, nutmeg, and salt together in a bowl.
Portion into Souper Cubes Trays
Divide and pour into Souper Cubes 1-cup tray. You will fill one tray with 4 wells.
Freeze in Souper Cubes Trays
Freeze base 8 hours to overnight. Remove from the freezer and let sit out 5 minutes for easier removal. Pop out of the silicone mold to free up your tray.
Place in a vacuum sealed bag or freezer bag and store in freezer until ready to use.
Step-by-Step Instructions for Baking the Granola
Get Sauce Ready
When you're ready to make the granola, defrost a single frozen cube. You can defrost the cube in either Souper Cubes rectangle baking dish in the microwave or on the stove top. In the microwave, from frozen - On 50% power for about 3 minutes, then 100% for 3 minutes, until thawed. On the stovetop - Put a splash of water in a small pot, cover it and heat on medium-low, until the cube is thawed, stirring occasionally, about 8 minutes.
Prepare to Mix Sauce & Ingredients
Preheat oven to 325°F. Add the oats, almonds, and pecans to the sauce. Mix until combined.
Spread Evenly
Pour onto a large-rimmed baking sheet in a single even layer with a spoon.
Bake & Add the Coconut Flakes
Put into the preheated oven, then bake 30 minutes. Add the coconut flakes, until just golden and crispy, and bake another 10 minutes.
Add the Chocolate & Cranberries
Let cool completely before adding the chocolate chips and cranberries.
How to Make Granola Crunchy (and Clumpy)
Don't Over Stir It
We know it's tempting to stir the granola for even cooking, but over-stirring breaks up the clusters you worked so hard to build. Instead, just make sure there is an even, thin layer on the large-rimmed baking sheet so you don't feel like you need to stir. The less you disturb it the bigger the clumps.
Press It Down Before Baking
Another tip is to press down the mixture firmly on the baking sheet with hands, back of a spatula, or back of measuring cup to compact the layer before it goes into the oven. This action forces the sticky sauce to attach to the oats and mix-ins so that it bakes together and you can break it apart in clusters vs. sandy pieces.
Cool Completely - That's Where the Crunch Comes From
It's key to cool the granola right out of the oven, undisturbed, about 30 minutes to cool completely. The carryover heat will continue to crisp up the granola.
Add Chips and Fruit Only After Cooking & Cooling
Adding the chocolate chips and cranberries after the granola is cooled is key so the chocolate does not melt and the cranberries don't turn hard.
How to Store & Freeze Homemade Granola
How to Freeze the Base & Store in Souper Cubes Trays
Scoop the sauce directly into Souper Cubes 1-cup trays. Secure the lid. Label it with kitchen tape or water-based marker. Freeze flat until solid, at least 6 hours to overnight.
You can store directly in your trays once frozen, but removing the frozen cubes will free up your trays for future recipes.
If not storing in your trays, once it's solid, let the tray stand on the counter for about 5 minutes, then pop the cubes out and transfer to a freezer-safe bag or Souper Cubes vacuum-sealed bags. The sauce will keep for up to 3 months.
If you plan to bake the granola within the week, you can store the sauce for up to 4 days in the refrigerator. Granola should be stored in an airtight container for up to 3 weeks.
How to Re-Crisp Homemade Granola in the Oven, Toaster oven or Air Fryer
We don't suggest storing the baked granola in the freezer, as it could get soggy when it thaws. Here's how to refresh your granola because it has gone soft - spread it in a single layer on a large-rimmed baking sheet and warm it in a preheated 300°F oven, until crispy, about 10 minutes. Typically in an air fryer you would toast for about 2 minutes. Be careful if you have already added the cranberries and chocolate so they don't get too chewy or melt.
FAQ (Frequently Asked Questions)
Can you freeze pumpkin puree?
Yes! Whether it's fresh roasted or canned pumpkin can be frozen for other recipes or your next batch of granola so nothing goes to waste. Portion it in the best sized tray for planned future use. If you don't know what you are using it for, we suggest Souper Cubes 1-cup tray. Add to the tray, freeze until solid, then pop out and place in vacuum sealed bag or freezer bag for up to 3 months.
Why is my granola not crunchy?
There are several reasons your granola is not crunchy with a moist base like this one with pumpkin and applesauce is that it needs more time in the oven, more undisturbed cool down time for steam to escape or the granola wasn't spread thin enough on the sheet pan. Humidity can creep into baked granola, so make sure to store in an airtight container. If the granola is a bit soft and not crunchy, simply refresh the granola to crisp it up again (see instructions above).
Can I substitute pumpkin puree?
Yes! Used canned sweet potato instead. Avoid using pumpkin pie filling since it has additional ingredients added.
Can I make this granola gluten-free, dairy-free and egg-free?
Yes, the recipe as written dairy and egg free. If you are using chocolate chips, just ensure you are using dark chocolate chips or a vegan/dairy-free option. In order to ensure it's gluten-free be sure to use certified gluten-free old-fashioned rolled oats.
Can I make this granola nut-free?
Yes! This recipe has you adding ½ cup almonds and ½ cup pecans. But you can certainly omit those. We would suggest adding other options like seeds such as pepitas, sunflower, or sesame seeds. Just be careful not to add to early in the baking process. We suggest adding with the coconut towards the later part of the baking process.
Can you freeze finished granola?
Yes! This recipe guides you through making the sauce and freezing it for the ultimate freshest granola experience. But you can certainly make and freeze the finished granola in an airtight bag for up to 3 months.
How long does finished granola last?
Baked finished granola will last for up to 2 weeks at room temperature in an airtight container, or up to 3 months in the freezer.
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We would love to hear your ideas or better yet, post a photo of your cubes organized in our Freezer Meals & Recipes Facebook Group!