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Snack recipe · from the recipe book

Peanut Butter Pumpkin Spice Cluster Granola

Big, crisp oat clusters bound with peanut butter, pumpkin and egg white, warmly spiced with cinnamon, ginger, nutmeg and cloves, with crunchy roasted peanuts throughout.

Peanut Butter Pumpkin Spice Cluster Granola

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ⅓ cup50 gDry-roasted peanuts, unsaltedroughly chopped
  • 2 tbsp15 gGround flaxseed
  • 2½ tbsp40 gPeanut butter, no salt added
  • 3½ tbsp50 gPumpkin puree, canned
  • 2½ tbsp50 gMaple syrup
  • 1 tbsp15 gCanola oil
  • 1 large33 gEgg whiteswhisked until frothy
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, stir together the oats, chopped dry-roasted peanuts, ground flaxseed, cinnamon, ground ginger, nutmeg, cloves and salt.
  3. In a small bowl, whisk the peanut butter, pumpkin puree, maple syrup, canola oil and vanilla until smooth.
  4. Pour the pumpkin mixture over the oat mixture and stir until every oat is coated.
  5. Fold in the frothy egg white until evenly mixed; it helps the clusters set crisp.
  6. Spread the granola on the baking sheet and press it firmly into an even layer about 1/2 inch thick with a spatula.
  7. Bake 40 to 45 minutes without stirring, rotating the pan halfway, until deep golden and dry to the touch at the edges.
  8. Cool completely on the pan, about 20 minutes, so it crisps, then break into large clusters. Store airtight.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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