Sweet and Salty Pumpkin Spice Granola with pecans and Maple. Makes a great fall care package treat, or just something nice to have on hand for breakfast.
Pumpkin Spice seems to have become a triggering phenomenon for many – I get it. It has no place in August, and really is something we should wait until October for in my opinion. I have limited things I want it in, and this is one of them. It fits – the granola just shines with these flavors, and the maple syrup is the perfect compliment to all the spice.
The base of this recipe is not that far off my regular favorite, Best Batch Granola, which was one of my first posts on this blog. https://walestable.com/best-batch-granola/. It’s nutrient dense with all the nuts and seeds, but has the added health benefits from pumpkin puree, giving it a boost of Vitamin A and anti-oxidants such as alpha and beta-carotene. Most importantly, it tastes GREAT!
Crunchy Pumpkin Spice Granola
Ingredients
- 3 cups old fashioned rolled oats
- 1 cup shredded coconut
- 3/4 cup pumpkin seeds
- 1 cup chopped pecans
- 1 cup sliced almonds
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 large egg whites
- 1/4 cup coconut oil, melted
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 3 Tbsp packed light or dark brown sugar
- 1 tsp pure vanilla extract
- 2/3 cup dried cranberries optional
Instructions
- Preheat oven to 325°. Line two large baking sheets with parchment paper, or spray with coconut oil.
- In a large bowl, stir the oats, coconut, pumpkin seeds, pecans, almonds, 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 for 40 minutes, making sure to stir the half way through to prevent burning.
- Allow granola to cool for 1 hour 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.
Notes
