Ingredients

The following ingredients have 5 Servings
  • 3 and 3/4 cups (319g) old-fashioned whole rolled oats
  • 2/3 cup (85g) unsweetened shredded coconut (leave out if desired)
  • 2/3 cup (95g) pepitas (pumpkin seeds)
  • 1 cup (125g) halved or chopped pecans
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1/8 teaspoon salt
  • 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
  • 2/3 cup (95g) dried cranberries

Instruction

  • Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
  • In a large bowl, stir the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
  • In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
  • Spread mixture out onto prepared baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10–15 minutes to prevent burning.
  • Allow granola to cool for 20 minutes on the baking sheets. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.
  • Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.