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Ingredients
Scale
- 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
- 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
Instructions
- Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
- In a large bowl, mix together the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt.
- In another bowl, whisk the egg whites, melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth.
- Combine the wet and dry mixtures, ensuring everything is well coated.
- Spread the mixture onto prepared baking sheets and bake for 40 minutes, stirring every 10 to 15 minutes.
- Allow the granola to cool for 20 minutes on the baking sheets.
- Fold in dried cranberries after cooling.
Notes
Whisk egg whites properly for the best crunch.
Keep a close eye on baking time to prevent burning.
Feel free to adjust spices according to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg