Description

This Crunchy Pumpkin Spice Granola is a perfect fall treat, combining whole rolled oats, pumpkin puree, warm spices, and crunchy nuts and seeds. Sweetened naturally with maple syrup and brown sugar, it offers a deliciously wholesome breakfast or snack option that’s both vegan-friendly and packed with autumnal flavors.

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

Finishing Ingredient

2/3 cup (95g) dried cranberries

Instructions

Preheat 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 make cleanup easy.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, shredded coconut, pepitas, chopped pecans, cinnamon, pumpkin pie spice, and salt. Stir well until all the dry ingredients are evenly distributed.
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 until smooth and fully combined.
Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Stir thoroughly until all the dry ingredients are moistened and the mixture is uniform.
Spread and Bake: Evenly spread the granola mixture onto the prepared baking sheets in a thin layer. Bake each sheet for 40 minutes, stirring the granola every 10–15 minutes to ensure even cooking and prevent burning.
Cool and Add Dried Fruit: Once baking is complete, let the granola cool on the baking sheets for about 20 minutes. It will become crunchier as it cools. Transfer to a large bowl and fold in the dried cranberries.
Store: Store the granola in an airtight container at room temperature for up to 3 weeks. Keep in mind that the granola may lose some crunch over time due to the moisture from the pumpkin.

Notes

If you prefer, leave out the shredded coconut for a nut and seed-focused granola.
Use raw or roasted pepitas according to your taste preference.
Stirring the granola regularly during baking prevents burning and ensures even toasting.
Ensure egg whites are at room temperature to whip properly.
Storing in an airtight container helps maintain freshness but granola may soften after a few weeks due to pumpkin moisture.
For a nut-free version, substitute pecans with additional seeds, like sunflower or more pepitas.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pumpkin spice granola, homemade granola, crunchy granola recipe, fall breakfast, pumpkin granola, healthy granola snack