Gluten-Free
·
Vegetarian

Pumpkin Spice Granola

Recipe adapted from sallysbakingaddition.com.

A delicious autumn granola, just baking it will make your kitchen warm and cozy. Perfect to give to a friend as a “just-because” gift! 

Pumpkin Spice Granola

Prep Time

45 minutes

Cook Time

15 minutes

Yield

6 Cups

Ingredients

3 3⁄4 cups oats, rolled (old-fashioned )
1⁄3 cup coconut, unsweetened (flaked)
1⁄4 cup coconut, unsweetened (shredded)
2⁄3 cup pumpkin seeds
2⁄3 cup pecans
1⁄3 cup quinoa (uncooked)
1 tablespoon cinnamon, ground
2 teaspoons pumpkin pie spice
1⁄8 teaspoon salt
3 egg white (large)
1⁄2 cup pumpkin pureé
1⁄2 cup maple syrup
1⁄4 cup coconut oil (melted)
3 tablespoons brown sugar (packed)
1 vanilla bean (sliced lengthwise and scraped, or 1 tsp vanilla extract)
2⁄3 cup cranberries, dried

Instructions

Preheat oven to 325 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. (Alternatively, line baking sheets with tin foil and brush with coconut oil.) Set aside.

In a large bowl, toss the oats, coconut, pumpkin seeds, pecans, quinoa, cinnamon, spices, 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 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 10-15 minutes to prevent burning.  Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the dried cranberries. Cover tightly and store at room temperature for up to 2 weeks. The granola will lose its crunch overtime because of the pumpkin.