Description
Meet your new favorite fall breakfast! This delicious pumpkin spice granola is both delicious and hearty. Packed full of toasted pecans, almonds, pumpkin seeds and oats, it packs a punch with fall flavors like maple, cinnamon, and pumpkin.
Ingredients
Scale
Dry Ingredients
- 5 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 1 cup sliced almonds
- 1/3 cup pumpkin seeds
- 1 cup chocolate chips
Wet Ingredients
- 1 cup pure maple syrup
- 1/2 cup coconut oil (melted)
- 2 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 2 egg whites (beaten until foamy)
Instructions
- Begin by preheating oven to 300 degrees. Line two large rimmed baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, toss together the dry ingredients minus the chocolate chips. Set aside.
- In another mixing bowl, prepare the wet ingredients. Whisk the maple syrup, melted coconut oil, vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon together until combined. Add in a pinch of sea salt if desired (I usually do). Pour this mixture over the dry ingredients, tossing together well.
- Beat the two egg whites until foamy. Add them to the granola mixture, tossing gently to coat. The egg whites help the granola to clump up a little so you get those big granola clusters, which I love.
- Spread the granola into an even layer onto two prepared baking sheets. Bake for 45 minutes, being sure to stir every 15 minutes until all of the granola is a nice golden brown color.
- Allow granola to cool completely to room temperature before adding in 1 cup of chocolate chips. Mix well and enjoy!
Notes
- Best Crunchy Texture: Split the mixture between two sheet pans and allow the granola to cool completely before storing.
- Make sure to add in the chocolate chips after the granola has baked and cooled.
- Lower Oven Temp: I recommend keeping the lower oven temperature in this recipe. It may be tempting to turn up the heat to try and cook the granola faster, but I have found low and slow is the real key to making the best granola.
- Oats: You can use rolled oats or old fashioned oats in this recipe. I do not recommend quick oats. Use certified gluten-free oats for a yummy gluten free option.
- Variations/Add Ins: The ingredients in this recipe are easily customizable. Add in dried fruit, swap out pumpkin seeds for flax or hemp seeds, add in chia seeds or sunflower seeds, whatever you like!
- Storage: This granola will store well in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast Recipes
- Cuisine: American
