Crunchy Pumpkin Spice Granola
Total Time
1 hour
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(15)
Ingredients
5 cups
- 3 and 3/4 cups (319g) old-fashioned whole rolled oats
- 2/3 cup (85g) unsweetened shredded coconut (leave out if desired)
- 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
- 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
- 2/3 cup (95g) dried cranberries
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Preparation
Step 1
Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
Step 2
In a large bowl, stir the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
Step 3
In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
Step 4
Spread mixture out onto prepared baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10–15 minutes to prevent burning.
Step 5
Allow granola to cool for 20 minutes on the baking sheets. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.
Step 6
Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.
Step 7
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Chef's notes
Make Ahead Instructions:
Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.
Special Tools (affiliate links):
Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Rubber Spatula or Wooden Spoon | Whisk
Substitutions:
Be sure to read the text of the post for substitution options.
Add Uncooked Quinoa:
You can add 1/4 cup uncooked quinoa to this recipe and I often do for extra crunch! Mix in with the dry ingredients (the oat mixture).
Pumpkin Pie Spice:
You can find pumpkin pie spice in the baking aisle of most grocery stores, or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each
