Crunchy and sweet, with hints of pumpkin, cayenne, and maple syrup. This granola has a few unusual flavors, but they paired together nicely.
Pumpkin Spice Granola
Modified from Bright Eyed Baker
4 cups old fashioned oatmeal
1/3 cup pecans, chopped
1/3 cup walnuts, chopped
1/2 cup whole dried cranberries
2 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp cayenne pepper
2 egg whites
1/2 cup pumpkin puree
1/4 cup honey
1/4 cup maple syrup
Preheat oven to 300 degrees.
In a large bowl, add oats, pecans, walnuts, cranberries, cinnamon, salt, and cayenne pepper. Stir together. Add in egg whites, pumpkin puree, honey, and maple syrup. Stir until completely combined.
Pour granola mixture onto a non-stick cookie sheet. Use a spatula to spread it out and flatten it. Bake for about 40 to 45 minutes, or until your granola is crispy. I used the broiler on mine for the final 3 minutes to give it the extra crunch factor. Store in an air tight container.
This granola makes the perfect small snack, or is great sprinkled on top of greek yogurt (my favorite way to eat it). The flavors are definitely reminiscent of fall, but I think you can easily enjoy it year round. Plus, you could alway sub out the pumpkin and add in applesauce instead. It would be great with a variety of dried fruits. I am already dreaming up combinations for my next batch.
My only advice is to make absolute sure your container is sealed tight. I accidentally left a corner of mine open the other night and woke up to less than crunchy granola. 🙁 Don’t worry, I’m still eating it. I would just prefer it be slightly crunchier.
I am the queen of leaving containers and bags open to find stale food later on. My dad can attest to this. My mother and I both seem to share this problem and have received countless lectures from him over the years on the importance of properly sealing the bag. Guess we are a little stubborn.
Or we just really like stale food.