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Crunchy Pumpkin Spice Granola Recipe

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★★★★★

4.4 from 133 reviews

This crunchy pumpkin spice granola blends wholesome oats, pepitas, and pecans with warm fall spices and a touch of pumpkin puree for moisture. Baked to golden perfection, it offers a perfect balance of natural sweetness and spice with chewy dried cranberries scattered throughout. Ideal for breakfast, snacking, or topping yogurt and smoothie bowls.

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper to ensure the granola does not stick and bakes evenly. Set them aside until needed.
  2. Mix Dry Ingredients: In a large bowl, combine the oats, shredded coconut, pepitas, chopped pecans, ground cinnamon, pumpkin pie spice, and salt. Stir thoroughly so the spices and salt are evenly distributed throughout the dry mix. Set this bowl aside.
  3. Prepare Wet Mixture: In a medium bowl, whisk the egg whites for about one minute until slightly frothy. Then add the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract. Whisk everything together until smooth and fully combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mix over the dry ingredients. Mix thoroughly, using a spatula or wooden spoon, ensuring every oat flake and nut is coated with the spiced pumpkin mixture. The mixture should be moist and sticky.
  5. Spread and Bake: Evenly spread the granola mixture onto the prepared baking sheets, pressing it down slightly for even baking. Bake for 40 minutes total, stirring every 10–15 minutes. This frequent stirring prevents burning and encourages uniform crispiness.
  6. Cool the Granola: After baking, remove the trays from the oven and allow the granola to cool on the baking sheets for about 20 minutes. The granola will crisp up as it cools, developing that desired crunchy texture.
  7. Add Dried Cranberries and Store: Transfer the cooled granola to a large bowl and stir in the dried cranberries to add a chewy, sweet contrast. Store the granola tightly covered at room temperature for up to three weeks. Note that due to the pumpkin puree, the granola may lose some crunch over time.

Notes

  • You can omit the shredded coconut if you prefer a nut and seed-only granola.
  • Use raw or roasted pepitas depending on your flavor preference.
  • The pumpkin puree adds moisture and depth of flavor but may cause the granola to lose crunch if stored too long.
  • Stirring the granola during baking is crucial for even cooking and preventing burning.
  • Store in an airtight container to maintain freshness.
  • This granola is not vegan due to the egg whites but can be modified by using a vegan egg substitute.

Keywords: pumpkin spice granola, crunchy granola, pumpkin puree granola, fall recipes, homemade granola, healthy snacks, breakfast granola

Find it online: https://thefoodrecipe.com/crunchy-pumpkin-spice-granola-recipe/