Description
A warm and cozy Pumpkin Spice Granola recipe perfect for fall mornings, combining oats, pumpkin puree, and aromatic pumpkin spice with crunchy pecans and sweet dried cranberries. This homemade granola is lightly sweetened with maple syrup and baked to a perfect crispness, making it a wholesome and flavorful breakfast or snack.
Ingredients
Scale
Main Ingredients
- 3 cups old fashioned (rolled) oats
- ¼ cup pumpkin puree
- â…“ cup pure maple syrup
- 1 egg white
- 2 tablespoons coconut or canola oil
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- ¼ teaspoon kosher salt
- ¼ cup dried cranberries
- ½ cup pecans
Instructions
- Preheat the Oven: Preheat your oven to 325º F (163º C) and line a sheet pan with parchment paper to prevent sticking and facilitate easy cleanup.
- Whisk Egg White: In a large mixing bowl, whisk the egg white until it becomes foamy, which should take about 1 to 2 minutes. This helps bind the ingredients together.
- Combine Wet Ingredients: Gently fold pumpkin puree into the foamy egg white. Then gradually incorporate maple syrup, coconut oil (or canola oil), vanilla extract, pumpkin spice, and kosher salt, ensuring everything is mixed evenly.
- Add Dry Ingredients: Add the rolled oats into the bowl and mix well to coat them thoroughly with the pumpkin mixture. Then fold in the pecans and dried cranberries to distribute them evenly throughout the granola.
- Spread Mixture on Pan: Transfer the oat mixture onto the parchment-lined sheet pan and spread it out into an even layer for consistent baking.
- First Bake: Bake in the preheated oven for 15 minutes, then remove and use a spatula to toss the granola to ensure even cooking. Spread it back out evenly on the pan.
- Second Bake: Return the granola to the oven and bake for another 15 minutes. Keep an eye on the pecans near the end to avoid burning. Once done, remove from the oven and let the granola cool completely to crisp up.
- Store Properly: After cooling, store the granola in an airtight container to maintain its crunch and freshness for several days.
Notes
- You can substitute pecans with walnuts or almonds based on preference.
- Use pumpkin pie spice if you don’t have pumpkin spice blend readily available.
- Ensure granola cools completely to achieve proper crispness before storing.
- For a vegan version, substitute the egg white with aquafaba or omit it, though texture may vary slightly.
- Add a pinch of cinnamon or nutmeg for enhanced warmth if desired.
