Pumpkin Spice Granola Recipe

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Nelson Baker Modified: March 23, 2022
Pumpkin Spice Granola Recipe

How To Make Pumpkin Spice Granola

Enjoy the fall flavors in every bite of this rich pumpkin spice granola, loaded with pecans, dried cranberries, and pumpkin seeds, for a tasty snack!

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes

Serves:

Ingredients

  • cupsold fashioned rolled oats
  • cupunsweetened coconut
  • cuppumpkin seeds,(pepitas)
  • ¼cupquinoa,uncooked
  • 2tspground cinnamon
  • 1tsppumpkin pie spice
  • tspsalt
  • 2large egg whites
  • ½cuppumpkin puree
  • cuppure maple syrup
  • ¼cupcoconut oil,or vegetable oil, melted
  • 3tbspbrown sugar,light or dark, packed
  • 1tsppure vanilla extract
  • cupdried cranberries

Instructions

  1. Preheat the oven to 325 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.

  2. In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.

  3. 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 the dry ingredients and mix until everything is moistened.

  4. Spread onto two baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10 to 15 minutes to prevent burning.

  5. Allow the granola to cool for 20 minutes on the baking sheets. Pour into a large bowl and add the dried cranberries.

  6. Serve and enjoy!

Recipe Notes

Cover tightly and store at room temperature for up to 2 weeks.

Nutrition

  • Calories: 665.17kcal
  • Fat: 31.67g
  • Saturated Fat: 18.21g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.11g
  • Polyunsaturated Fat: 5.66g
  • Carbohydrates: 86.87g
  • Fiber: 11.35g
  • Sugar: 31.46g
  • Protein: 17.20g
  • Sodium: 93.78mg
  • Calcium: 90.76mg
  • Potassium: 601.54mg
  • Iron: 5.72mg
  • Vitamin A: 191.07µg
  • Vitamin C: 1.68mg
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