Crunchy Pumpkin Spice Granola
Good morning, Crunchy Pumpkin Spiced Granola! What will I eat you with? Should I layer you will vanilla yogurt? Should I sprinkle you over my oatmeal? Should I have a bowl of you little bits next to my eggs? It all sounds divine! Especially when the lovely winter flavors are emanating throughout…cinnamon, pumpkin, maple syrup, brown sugar. This warm and crunchy granola is the perfect addition to a cold-morning breakfast!
Granola comes together very easily. Combine the oats, nuts, seeds and spices together.
In a medium bowl, whisk the egg whites until frothy. Add coconut oil, pumpkin purée, maple syrup, brown sugar, and vanilla to the egg whites and combine until well mixed.
Then, add the oat mixture and toss untill all of the dry ingredients are moistened.
Spread the granola out on a parchment-lined baking sheet and bake for 40 minutes. Be sure to stir it every 10-15 minutes so that it doesn’t burn.
Let the granola cool for 20 minutes on the baking sheets. It will get crunchier as it cools.
Add the cranberries to the granola.
This granola will last for a few weeks at room temperature (assuming that it doesn’t disappear before that). It might lose a bit of it’s crunch due to the pumpkin purée, but I doubt it will last that long! You can always freeze it to keep it crunchier!
Enjoy this wonderful addition to breakfast!
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Crunchy Pumpkin Spice Granola
Makes: 5 cups
Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 1 hour
Ingredients
- 3 & 3/4 cups old-fashioned whole rolled oats
- 2/3 cup unsweetened shredded coconut (optional)
- 2/3 cup pepitas (pumpkin seeds)
- 1 cup halved or chopped pecans
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (see Chef’s Note)
- 1/8 tsp salt
- 2 large egg whites, at room temperature
- 1/4 cup melted coconut oil (or vegetable oil or melted butter)
- 1/2 cup pumpkin purée
- 1/2 cup pure maple syrup
- 3 tbsp packed light or dark brown sugar
- 1 tsp pure vanilla extract
- 2/3 cup dried cranberries
Instructions
Preheat oven to 325°F. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
In a large bowl, stir the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
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.
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.
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.
Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.
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.
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: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 2 teaspoons of cinnamon—you will still add that.
Recipe from Sally’s Baking Addiction
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