Pumpkin Spice Granola

Homemade Pumpkin Spice Granola with real pumpkin puree, maple syrup, and warm spices. Crunchy clusters, naturally sweetened, and perfect for fall.

Prep Time 15

Cook Time 40

Total Time 55

Servings serves

Calories 320kcal

Author Samantha Pickthall

Ingredients

2 1/2 cups old-fashioned whole rolled oats
1 cup shredded coconut, or desiccated coconut
3/4 cup pepitas
1/2 cup pecans
2 tsp pumpkin pie spice
1/3 cup canned pumpkin puree, I use Libby's. Not pumpkin pie filling
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 large egg white

US Customary - Metric

Instructions

Preheat Oven & Prepare Tray: Preheat your oven to 320ºF (160ºC) fan-forced. Line a large baking sheet with parchment paper and set aside.
Mix Dry Ingredients: In a large mixing bowl, combine the oats, coconut, pepitas, pecans, and pumpkin pie spice.
Whisk Wet Ingredients: In a separate medium mixing bowl, whisk the egg white until foamy. Add the pumpkin puree, coconut oil, and maple syrup, then whisk until smooth.
Combine Mixtures: Pour the wet mixture over the dry ingredients. Stir well until everything is evenly coated.
Spread on Tray: Transfer the mixture to the prepared baking sheet, spreading out evenly. Press down lightly to encourage chunky clusters.
Bake Granola: Bake for 20 minutes, then rotate the tray. Bake for a further 15–20 minutes, or until golden. Do not stir during baking.
Cool Completely: Remove from the oven and let cool fully on the tray. The granola will crisp and firm up as it cools. Break into clusters and store or enjoy!

Video

Notes

Store cooled granola in an airtight jar or container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed container for up to 2 months.

Nutrition