Description

This Crunchy Pumpkin Spice Granola combines wholesome oats, crunchy pecans, and pumpkin seeds with warm spices and a hint of pumpkin puree for a deliciously fall-inspired breakfast or snack. Sweetened naturally with maple syrup and brown sugar, this granola offers a perfect balance of sweet and spice with chewy dried cranberries added at the end for extra texture and flavor.

Ingredients

Scale

Dry Ingredients

3 and 3/4 cups (319g) old-fashioned whole rolled oats
2/3 cup (85g) unsweetened shredded coconut (optional)
2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted)
1 cup (125g) halved or chopped pecans
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon salt

Wet Ingredients

2 large egg whites, at room temperature
1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter)
1/2 cup (115g) pumpkin puree
1/2 cup (120ml) pure maple syrup
3 tablespoons (38g) packed light or dark brown sugar
1 teaspoon pure vanilla extract

Add-ins

2/3 cup (95g) dried cranberries

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, shredded coconut, pepitas, pecans, ground cinnamon, pumpkin pie spice, and salt. Stir these ingredients together until evenly mixed.
Whisk Wet Ingredients: In a medium bowl, whisk the egg whites until frothy, about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract until smooth and fully combined.
Combine Mixtures: Pour the wet ingredients over the dry ingredient mixture. Stir thoroughly until all the dry ingredients are moistened and evenly coated with the wet mixture.
Spread on Baking Sheets: Distribute the granola mixture evenly across the prepared baking sheets, spreading it out in an even layer for consistent baking.
Bake the Granola: Bake for 40 minutes at 325°F, stirring the granola every 10–15 minutes to ensure it cooks evenly and prevents burning. This helps develop a crunchy texture.
Cool the Granola: Remove the baking sheets from the oven and allow the granola to cool completely on the sheets for about 20 minutes. The granola will become crunchier as it cools.
Add Dried Cranberries: Once cooled, transfer the granola to a large bowl and stir in the dried cranberries evenly throughout the mixture.
Store Properly: Store the granola in an airtight container at room temperature for up to 3 weeks. Note that granola will gradually lose crunchiness over time due to moisture from the pumpkin.

Notes

This granola is naturally gluten-free if you use certified gluten-free oats.
You can omit shredded coconut for a different texture or if you have allergies.
For substitutions, you can use vegetable oil or melted butter in place of coconut oil.
Maintaining the stirring intervals during baking is key for an evenly crunchy texture.
Store granola in a tightly sealed container to keep freshness and crunch.

Nutrition

Serving Size: 1 cup (approx. 85g)
Calories: 300
Sugar: 15g
Sodium: 70mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg