This pumpkin spice granola will leave your kitchen smelling good for days. This is, I think, the perfect recipe to make these holidays to gift friends, just as a treat, a little thing that says, I was thinking of you and wanted you to give you something special.
This granola tastes amazing. It has so much flavor since it calls for a bunch of spices and pumpkin puree, oh yes it does. It makes it really good. That and the egg whites make this granola form a lot of small bumps, which I love in this type of granola.
It is wholesome, cozy and smells beautifully. Imagine this granola in several mason jars, with a little note that says, “happy holidays” or something among those lines, wouldn’t it be just amazing?
This is, probably one of our top recipes to make this time of the year. Plus, we love how easy it is to make, it is a matter of prettu much mixing all the ingredients together and then putting them in a baking sheet for them to bake in the oven, nothing difficult. The only thing you do have to be careful about is stiring the granola every once in a while during baking, for the ingredients such as coconut, not to burn.
The good thing about this is that it is also really easy to adapt this recipe to yout preferences. I, personally don’t enjoy coconut mixed in granolas most of the time, so I don’t use it. But you can add or remove the ingredients you want. Meaning, you could add the coconut, not use the cranberries, add raisins, add cashews, etc. But as long as you keep the base of the ingredients the same you will get a flavorfull pumpkin spice granola everytime.
If you like this recipe, then you have to go and see our homemade granola, the classic recipe we love so much.
- 3 3/4 C old fashioned rolled oats
- 2/3 C pumpkin seeds
- 1/4 C uncooked quinoa
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg, ground
- 1/8 tsp salt
- 2 egg whites, big
- 1/2 C natural pumpkin puree, unsweetened
- 1/3 C maple syrup
- 1/4 C coconut oil
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 2/3 dried cranberries
Preheat the oven to 160º C. Line two large baking trays with baking paper.
In a large bowl, mix the oats, pumpkin seeds, quinoa, cinnamon, ginger, nutmeg and salt and set aside.
In a medium bowl, with an electric mixer or handheld balloon, beat the egg whites for about 1 minute, until the whites turn white and fluffier. Add the pumpkin puree, honey or syrup, coconut oil, brown sugar and vanilla until combined. Add the dry ingredients and mix with a rubber spatula until all the oats and quinoa are coated.
Divide the granola between the two baking sheets and bake each for 30 to 40 minutes at 160º F, stirring every 10 to 15 minutes to prevent burning.
Remove from the oven and let the granola cool for 20 minutes, this will make it crisp. Place in a bowl, and add the dehydrated blueberries and combine.
Store in a covered container for up to 2 weeks. The granola will gradually lose its crunchiness from the pumpkin.