Crunchy, cozy, and full of fall flavor, this Pumpkin Spice Granola is the perfect way to enjoy the season. Pick your own pumpkins at Lyman Orchards and bring home the star ingredient for this delicious recipe!
Ingredients
- 3 and 3/4 cups old-fashioned whole rolled oats
- 2/3 cup unsweetened shredded coconut (leave out if desired)
- 2/3 cup pepitas (pumpkin seeds, raw or roasted)
- 1 cup halved or chopped pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 large egg whites, at room temperature
- 1/4 cup coconut oil, melted (or vegetable oil or melted butter)
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup
- 3 Tablespoons packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup dried cranberries
Directions:
Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
In a large bowl, stir the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
Spread mixture out onto prepared 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. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.
Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.
