Pumpkin Granola
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Pumpkin Granola
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An easy recipe for homemade pumpkin granola. Sweet and crunchy with the flavors of fall! Simple, healthy recipe with oats, quinoa, cranberries, and pecans.
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Ingredients
- ½ cup pumpkin puree
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup pure maple syrup
- 3 tablespoons coconut sugar or light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 ½ cups old-fashioned rolled oats gluten free if needed
- ¼ cup uncooked millet or substitute 1/4 cup uncooked quinoa or an additional 1/4 cup rolled oats
- ¼ cup ground flaxseed meal
- ½ cup pecans
- ¼ cup Pepitas
- 1 egg white
- ½ cup reduced-sugar dried cranberries
- ¼ cup raisins or golden raisins, or additional dried cranberries
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Instructions
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix together the pumpkin, cinnamon, ginger, salt, nutmeg, and allspice. Stir in the maple syrup, coconut sugar, and vanilla extract until smooth. Add the oats, millet, and flaxseed, and stir until evenly coated. Stir in the pecans and pepitas until fairly evenly distributed. The mixture will be moist. In a small bowl, briskly whisk the egg white until foamy. Pour over the granola and stir to coat.
- Spread mixture evenly on the prepared baking sheet and press down with the back of a spatuala or wooden spoon. Bake for 20 minutes, then with a large spatula, such as a fish spatula, flip the granola in as big of pieces as you can, being careful not to break it apart too much. Return to the oven and bake an additional 15 to 20 minutes, until the granola smells fragrant and the pecans are nicely toasted. Place the pan on a wire rack and let the granola cool completely on the baking sheet for about 1 hour. It will continue to crisp as it cools. Break into chunks of desired size, then stir in the dried cranberries and raisins. Serve the granola with milk, yogurt, or atop ice cream, or shovel directly into your mouth.
Notes
- Store leftover granola in an airtight container at room temperature for up to 3 weeks or freeze for several months.
- To make the recipe vegan, replace the egg white with 2 tablespoons of melted coconut oil or canola oil.
Nutrition Information
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Serving
1(of 11), about 1/2 cup
Calories
205kcal
(10%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 11servings; about 5 1/2 cups granola
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1(of 11), about 1/2 cup | |
| Calories | 205kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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