A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds. Be sure to read the text of the post for substitution options. Granola is naturally gluten free if using certified GF oats.
- 3 and 3/4 cups old-fashioned rolled oats
- 2/3 cup unsweetened coconut
- 2/3 cup pumpkin seeds (pepitas)
- 1/4 cup uncooked quinoa
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/8 teaspoon salt
- 2 large egg whites
- 1/2 cup pumpkin puree
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil, melted (or vegetable oil)
- 3 Tablespoons packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup dried cranberries
- Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
- In a medium bowl, whisk the egg whites for about 1 minute. Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
- Spread onto two baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10-15 minutes to prevent burning.
- Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the dried cranberries.
- Cover tightly and store at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the pumpkin.
- Substitutions: Be sure to read the text of the post for substitution options. There’s a substitution for everything besides the oats, brown sugar, oil, and pumpkin puree.
- Pumpkin Pie Spice: Instead of pumpkin pie spice, use 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice.
Keywords: pumpkin spice granola