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
- â…”cupunsweetened coconut
- â…”cuppumpkin seeds,(pepitas)
- ¼cupquinoa,uncooked
- 2tspground cinnamon
- 1tsppumpkin pie spice
- â…›tspsalt
- 2large egg whites
- ½cuppumpkin puree
- â…“cuppure maple syrup
- ¼cupcoconut oil,or vegetable oil, melted
- 3tbspbrown sugar,light or dark, packed
- 1tsppure vanilla extract
- â…”cupdried cranberries
Instructions
-
Preheat the oven to 325 degrees F. 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 the 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 to 15 minutes to prevent burning.
-
Allow the granola to cool for 20 minutes on the baking sheets. Pour into a large bowl and add the dried cranberries.
-
Serve and enjoy!
Recipe Notes
Cover tightly and store at room temperature for up to 2 weeks.
Nutrition
- Calories:Â 665.17kcal
- Fat:Â 31.67g
- Saturated Fat:Â 18.21g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 5.11g
- Polyunsaturated Fat:Â 5.66g
- Carbohydrates:Â 86.87g
- Fiber:Â 11.35g
- Sugar:Â 31.46g
- Protein:Â 17.20g
- Sodium:Â 93.78mg
- Calcium:Â 90.76mg
- Potassium:Â 601.54mg
- Iron:Â 5.72mg
- Vitamin A: 191.07µg
- Vitamin C:Â 1.68mg
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