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  1. Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet.

  2. In a large bowl, stir together the oats, pumpkin seeds, pecans, flaxseeds, and dry milk. In a medium bowl, stir together the pumpkin, brown sugar, oil, salt, and spices.

  3. Pour the pumpkin mixture over the oat mixture and stir until the granola is evenly moistened.

  4. Spread the granola out on the prepared baking sheet and bake for 90 minutes, stirring every 15 minutes. Remove from the oven and let cool completely.

  5. Pour the granola into a large bowl and mix in the raisins and crystallized ginger. Transfer to an airtight container to store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.

Tips from our Bakers

  • If you're eating gluten-free, make sure you reach for certified gluten-free oats for this recipe.
  • For a vegan version, omit the dry milk and replace it with an equal amount of seeds or some nutritional yeast instead.
  • Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.