Description

This Crunchy Pumpkin Spice Granola combines the warm flavors of pumpkin pie spice, cinnamon, and pumpkin puree for a perfect fall-inspired breakfast or snack. Loaded with oats, toasted pecans, pepitas, shredded coconut, and sweetened naturally with maple syrup and a touch of brown sugar, this granola is both crunchy and flavorful. Dried cranberries add a delightful chewy contrast, making it a wholesome treat that can be enjoyed on its own or with yogurt or milk.

Ingredients

Scale

Dry Ingredients

3 and 3/4 cups (319g) old-fashioned whole rolled oats
2/3 cup (85g) unsweetened shredded coconut (optional)
2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted)
1 cup (125g) halved or chopped pecans
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon salt

Wet Ingredients

2 large egg whites, at room temperature
1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter)
1/2 cup (115g) pumpkin puree
1/2 cup (120ml) pure maple syrup
3 Tablespoons (38g) packed light or dark brown sugar
1 teaspoon pure vanilla extract

Add-ins

2/3 cup (95g) dried cranberries

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Instructions

Preheat the oven and prepare baking sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and allow even cooking.
Combine dry ingredients: In a large bowl, stir together the oats, shredded coconut, pepitas, chopped pecans, ground cinnamon, pumpkin pie spice, and salt until well blended. Set this mixture aside.
Mix wet ingredients: In a medium-sized bowl, whisk the egg whites for about 1 minute until slightly frothy. Add the melted coconut oil, pumpkin puree, pure maple syrup, brown sugar, and vanilla extract. Whisk until the mixture is smooth and fully combined.
Combine wet and dry mixtures: Pour the wet ingredient mixture over the dry ingredients. Stir well until all the dry ingredients are evenly coated and moistened by the wet ingredients.
Spread and bake: Evenly spread the granola mixture onto the prepared baking sheets. Bake each batch for about 40 minutes total, stirring every 10–15 minutes to prevent burning and ensure even toasting.
Cool and add dried cranberries: Remove the granola from the oven and allow it to cool on the baking sheets for 20 minutes. As it cools, it will become crunchier. Once cooled, transfer the granola to a large bowl and stir in the dried cranberries.
Store: Store the granola tightly covered at room temperature for up to 3 weeks. Note that the pumpkin puree’s moisture may cause the granola to lose some crunch over time.

Notes

This granola is naturally gluten free if you use certified gluten-free oats.
For substitutions, you can leave out the shredded coconut if you prefer.
The granola is sweetened with natural maple syrup and a bit of brown sugar for balanced sweetness and extra crunch.
Stir granola every 10–15 minutes during baking to prevent burning and encourage even crisping.
The pumpkin puree adds moisture and flavor but causes the granola to soften over time; consume within 3 weeks for best crunch.

Nutrition

Serving Size: 1/4 cup (about 35g)
Calories: 170
Sugar: 8g
Sodium: 30mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg