Crunchy Pumpkin Spice Granola
Super crunchy pumpkin spice granola is perfect to use on chia pudding or yogurt bowls. This granola cereal tastes like fall! Lightly sweetened oats, walnuts, pumpkin seeds, shredded coconut, and lots of pumpkin spice.
Calories: 169kcal
Ingredients
- 1½ cup rolled oats
- ⅓ cup unsweetened shredded coconut
- ⅓ cup pepitas
- ½ cup walnuts halves and pieces
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 pinch of kosher salt
- 1 egg white
- 3 tablespoons pumpkin puree not pie filling
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 2 tablespoon brown sugar
- ½ teaspoon vanilla extract
Instructions
- PREHEAT: Preheat the oven to 300ºF. Line a large baking sheet with parchment paper and set aside for now.
- DRY INGREDIENTS: In a medium bowl, toss the oats, shredded coconut, pepitas, walnuts with the cinnamon, pumpkin pie spice, and kosher salt using a rubber spatula or a wooden spoon.
- WET INGREDIENTS: In a 2-cup measuring up, stir the egg white with the pumpkin puree, melted coconut oil, maple syrup, brown sugar, and vanilla extract. Whisk or stir to combine until the brown sugar mostly dissolves. Then pour this over the dry ingredient and thoroughly mix to combine.
- BAKE: Spread this out on the prepared baking sheet and bake the granola for 45-60 minutes, stirring every 12-15 minutes to make sure that the ingredients aren’t burning.
- COOL: Then allow the granola to cool in the baking sheet for 15-20 minutes. The granola will be soft when it comes out of the oven but will harden as it cools.
- STORE: Transfer to an airtight container once the granola cools. Store for 2 weeks or longer if it's not humid where you live!
Notes
- Storage: Store homemade granola in an airtight container for up to 2 weeks. Depending on the humidity where you live, you might be able to keep it another week, but we usually got through this pretty fast because it's so good.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Fiber: 3g | Sugar: 5g
