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!
Serves:
Ingredients
- 3¾cupsold fashioned rolled oats
- ⅔cupunsweetened coconut
- ⅔cuppumpkin seeds,(pepitas)
- ¼cupquinoa,uncooked
- 2tspground cinnamon
- 1tsppumpkin pie spice
- ⅛tspsalt
- 2large egg whites
- ½cuppumpkin puree
- ⅓cuppure maple syrup
- ¼cupcoconut oil,or vegetable oil, melted
- 3tbspbrown sugar,light or dark, packed
- 1tsppure vanilla extract
- ⅔cupdried cranberries
Instructions
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Preheat the oven to 325 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
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In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
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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.
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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.
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Allow the granola to cool for 20 minutes on the baking sheets. Pour into a large bowl and add the dried cranberries.
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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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