A chilly fall morning calls for a hearty, wholesome breakfast–like this easy pumpkin granola bursting with crunchy pecans, chewy dried cranberries, and warm spices!
Every year, I look forward to cooking and baking with pumpkin in the fall. And every year, the inevitable happens: I end up with leftover pumpkin puree stashed in the fridge, a little cap of foil pressed over the top of the can. I never know what to do with it, and then I forget about it, and then it gets moldy and gross and I throw it out.
I know you can relate 🙂
But I have the solution–and it happens to be a delicious one. This pumpkin granola, which is made with all things fall: pumpkin puree, pumpkin pie spice, cranberries, and maple syrup. It’s crunchy, sweet, and full of those chunky clusters we all love. Trust me, this is just what your cereal bowl needs right now.
In case you’re wondering, I’ve taken an “if-you-can’t-beat-’em-join-‘
em” approach to pumpkin spice this year. But I’m trying to be selective about it. I feel like pumpkin spice has a time and a place. Pumpkin spice seltzer? No. Pumpkin spice bagels? No. But pumpkin spice granola? Yes yes yes! Oatmeal + cinnamon, nutmeg, and ginger are an ideal match. In this recipe, the flavor doesn’t seem gimmicky or contrived; it tastes like a natural, perfect pairing.
The dry ingredients are simple: oats, unsweetened coconut flakes (I buy mine from the bulk bins at Whole Foods), pecans, and pepitas. I chose pecans and pepitas because they feel very “fall” to me, but you can really use any nuts or seeds that you like. Toss them in a bowl with some brown sugar and a big pinch of salt. Then whisk together 1/4 cup pumpkin puree (hooray for using up the rest of that can!), 1/3 cup oil of your choice, and a splash of maple syrup. Pour it over the oats and toss to combine. The next ingredient–an egg white–might seem like an odd one, but that’s what helps bind the granola together into those delicious, cravable clusters. After my granola baked and cooled I tossed in tons of dried cranberries, but golden raisins or apricots (so color-appropriate!) would also be lovely.
This pumpkin granola is delicious topped with cold milk, sprinkled over granola, or eaten straight out of hand. You could also try sprinkling it over vanilla ice cream with a drizzle of maple syrup for an easy dessert.
This gluten-free pumpkin granola is the perfect, wholesome fall breakfast or snack. It will keep for up to two weeks, stored in an airtight container. This granola makes a wonderful hostess gift. This recipe makes about 8 cups.
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- 3 cups old fashioned rolled oats (make sure they are gluten-free)
- 1 cup unsweetened coconut flakes
- 1 cup coarsely chopped pecans
- 1 cup pepitas (raw pumpkin seeds)
- 1/3 cup packed dark brown sugar
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1/3 cup oil (vegetable, canola, coconut, or olive will all work)
- 1/4 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 large egg white
- 1 1/2 cups dried cranberries
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the oats, coconut, pecans, pepitas, brown sugar, pumpkin pie spice, and salt. In a small bowl, whisk together the oil, pumpkin puree, and maple syrup. Pour the pumpkin mixture over the oats and toss until well combined. In the same small bowl, whisk the egg white with a fork until very frothy. Pour over the oats and stir until well combined.
- Spread the oat mixture onto the prepared baking sheet and bake stirring occasionally, until the granola is golden brown and very fragrant, about 30 to 35 minutes. Cool the granola completely on the baking sheet, then stir in the cranberries. Store the granola in an airtight container at room temperature for up to two weeks.
- If you don't have pumpkin pie spice, substitute a mixture of cinnamon, ginger, nutmeg, allspice, and a tiny pinch of cloves.
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