Empty My Fridge
Pumpkin Spice Granola
Ingredients
- Oats3
- Coconut · shredded⅔ cups
- Pumpkin seed⅔ cups
- Pecan · halved chopped1 cup
- Cinnamon · ground2 tsp
- Pumpkin1 tsp + ½ cups
- Salt0.13 tsp
- Egg2
- Coconut oil · melted¼ cups
- Maple syrup½ cups
- Brown sugar3 tbsp
- Vanilla1 tsp
- Cranberry · dried⅔ cups
Instructions
- Preheat the oven to 325°F (163°C). Line two large baking sheets with silicone mats or parchment paper.
- In a large bowl, mix the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice and salt.
- In a medium bowl, whisk the egg whites for about 1 minute. Whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar and vanilla until smooth. Pour over the dry ingredients and mix until everything is moistened.
- Spread the mixture over the prepared baking sheets and bake for 40 minutes, stirring every 10 to 15 minutes to prevent burning.
- Let the granola cool on the baking sheets for 20 minutes; it crisps as it cools. Transfer to a large bowl and stir in the dried cranberries.
- Store in a tightly covered container at room temperature for up to 3 weeks; it will soften over time because of the pumpkin.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
EggBrown sugarCoconutOatsPumpkinPecanCranberryPumpkin seed
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