Description

This Crunchy Pumpkin Spice Granola is a perfect fall-inspired snack, packed with wholesome oats, pecans, pumpkin seeds, and warm pumpkin pie spices. Sweetened naturally with maple syrup and subtly enhanced with pumpkin puree, it offers a deliciously crunchy texture with every bite. Ideal for breakfast, snacking, or topping yogurt and salads, this granola is both flavorful and nutritious.

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

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a large bowl, combine the oats, shredded coconut (if using), pepitas, chopped pecans, ground cinnamon, pumpkin pie spice, and salt. Stir thoroughly to evenly distribute all the spices and nuts.
Whisk Wet Ingredients: In a medium bowl, whisk the egg whites for about 1 minute until slightly frothy. Then add the melted coconut oil, pumpkin puree, maple syrup, light or dark brown sugar, and vanilla extract. Whisk until the mixture is smooth and fully combined.
Combine Wet and Dry Ingredients: Pour the wet mixture over the dry oat mixture. Stir well to ensure every bit of the dry ingredients is moistened with the wet mixture, helping the granola to stick and cluster when baked.
Spread and Bake: Evenly spread the granola mixture onto the prepared baking sheets. Bake in the preheated oven for 40 minutes total, stirring the granola every 10 to 15 minutes to prevent burning and promote even browning and crunchiness.
Cool and Add Cranberries: After baking, allow the granola to cool completely on the baking sheets for about 20 minutes. The granola will get crunchier as it cools down. Once cooled, transfer the granola to a large bowl and stir in the dried cranberries.
Store: Store the granola tightly covered at room temperature for up to 3 weeks. Note that the granola will gradually lose some crunch over time due to moisture from the pumpkin puree.

Notes

This granola is naturally gluten free if using certified gluten-free oats.
Substitution options include using vegetable oil or melted butter instead of coconut oil.
For a vegan version, substitute the egg whites with a plant-based binder like aquafaba, but texture may vary.
Stirring the granola during baking is crucial to prevent it from burning and to ensure even crispness.
Adding dried cranberries after baking preserves their chewy texture and bright flavor.

Nutrition

Serving Size: 1/2 cup (approximately 50g)
Calories: 220
Sugar: 12g
Sodium: 55mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg