Go Back
Pumpkin Spice Granola

Crunchy Pumpkin Spice Granola

This pumpkin spice granola proves that a genuinely impressive fall breakfast staple can come together with nothing more than two pans, a mixing bowl, and a few pantry staples. This homemade granola recipe for fall breakfast relies on egg whites and proper cooling to avoid the soggy, dusty texture that ruins so many other granola attempts. Whether layered over yogurt or eaten directly from the container while hiding in the pantry, this crunchy pumpkin granola earns a permanent spot in the regular rotation.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5 servings
Course: Snacks
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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 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

Equipment

  • Baking sheets
  • Parchment paper
  • large mixing bowl

Method
 

  1. Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
  2. In a large bowl, stir the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.

Recipe Notes

Make Ahead & Storage
  • Room Temperature: Store in an airtight container for up to 3 weeks.
  • Freezer: Freeze for up to 3 months for longer storage.
Pumpkin Pie Spice Alternative
  • If you do not have store-bought or homemade pumpkin pie spice, substitute with 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice.
  • Note: This blend is in addition to the 2 teaspoons of cinnamon called for in the recipe—do not omit the cinnamon.
Optional Crunchy Add-In
  • Uncooked Quinoa: Stir 1/4 cup of uncooked quinoa into the dry oat mixture before baking for extra texture and crunch.