Description
This Crunchy Pumpkin Spice Granola is a perfect fall treat, packed with warm spices, nuts, pumpkin seeds, and sweetened naturally with maple syrup and brown sugar. It features a crispy texture with the wholesome goodness of oats and the seasonal hint of pumpkin puree, making it an ideal breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 3 and 3/4 cups (319g) old-fashioned whole rolled oats
- 2/3 cup (85g) unsweetened shredded coconut (optional)
- 2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted)
- 1 cup (125g) halved or chopped pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
Wet Ingredients
- 2 large egg whites, at room temperature
- 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter)
- 1/2 cup (115g) pumpkin puree
- 1/2 cup (120ml) pure maple syrup
- 3 tablespoons (38g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
Add-ins
- 2/3 cup (95g) dried cranberries
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper and set them aside to ensure the granola does not stick during baking.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, shredded coconut, pepitas, chopped pecans, ground cinnamon, pumpkin pie spice, and salt. Stir these together thoroughly to distribute the spices and nuts evenly.
- Prepare Wet Mixture: In a medium bowl, whisk the egg whites vigorously for about 1 minute until slightly frothy. Next, whisk in the melted coconut oil, pumpkin puree, pure maple syrup, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine and Moisten: Pour the wet mixture over the dry ingredients. Stir thoroughly to ensure all the oats and nuts are evenly coated and moistened by the wet ingredients.
- Spread and Bake: Spread the granola mixture evenly onto the prepared baking sheets. Bake for 40 minutes total, stirring the granola every 10–15 minutes to prevent burning and ensure even toasting.
- Cool and Add Cranberries: After baking, let the granola cool on the baking sheets for 20 minutes. It will become crunchier as it cools. Once cooled, transfer the granola to a large bowl and fold in the dried cranberries.
- Store Properly: Store the granola tightly covered at room temperature for up to 3 weeks. Note that the pumpkin puree may cause the granola to lose some crunch over time.
Notes
- This granola is naturally gluten free if certified gluten free oats are used.
- For a nut-free version, substitute pecans with additional seeds like sunflower or more pepitas.
- The granola gets crunchier as it cools, so avoid stirring or eating until fully cooled to achieve the best texture.
- Variations in sweetness can be made by adjusting the maple syrup and brown sugar quantities.
- Use silicone baking mats or parchment paper to prevent sticking and for easier cleanup.
Nutrition
- Serving Size: 1/2 cup (about 55g)
- Calories: 240
- Sugar: 12g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
