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Author Notes: This healthy granola has lots of texture and flavor and is perfect for Fall. Eat it with yogurt or by itself! —Emily Hu
- 3 3/4 cups old-fashioned rolled oats
- 1/3 cup shredded coconut
- 2/3 cup roasted pumpkin seeds
- 1/4 cup uncooked quinoa
- 1/4 cup chia seeds
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 large egg whites
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup vegetable oil
- 3 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup dried cranberries
- Preheat oven to 325 degrees F. Line two large baking sheets with silicone baking mats or parchment paper and set aside.
- In a large bowl, mix together the oats, coconut, pumpkin seeds, quinoa, chia seeds, cinnamon, pumpkin pie spice, and salt together until combined.
- In a medium bowl, whisk the egg whites until well-blended. Whisk in the pumpkin puree, maple syrup, vegetable oil, brown sugar, and vanilla until smooth and combined. Pour into bowl with dry ingredients and mix until everything is moistened.
- Spread onto two baking sheets and bake each batch for 40 minutes. Stir the granola every 10-15 minutes to prevent burning.
- Allow granola to cool for 20 minutes on the baking sheets so it can get crunchy. Pour into a large bowl and add the dried cranberries.
- Cover tightly and store at room temperature for up to 2 weeks. Over time, granola will lose its crunch.