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
Ingredients
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3 3/4 cups
old-fashioned rolled oats
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1/3 cup
shredded coconut
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2/3 cup
roasted pumpkin seeds
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1/4 cup
uncooked quinoa
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1/4 cup
chia seeds
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2 teaspoons
cinnamon
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1 teaspoon
pumpkin pie spice
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1/8 teaspoon
salt
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2
large egg whites
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1/2 cup
pumpkin puree
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1/3 cup
maple syrup
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1/4 cup
vegetable oil
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3 tablespoons
dark brown sugar
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1 teaspoon
vanilla extract
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2/3 cup
dried cranberries
Directions
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Preheat oven to 325 degrees F. Line two large baking sheets with silicone baking mats or parchment paper and set aside.
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In a large bowl, mix together the oats, coconut, pumpkin seeds, quinoa, chia seeds, cinnamon, pumpkin pie spice, and salt together until combined.
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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.
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Spread onto two baking sheets and bake each batch for 40 minutes. Stir the granola every 10-15 minutes to prevent burning.
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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.
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Cover tightly and store at room temperature for up to 2 weeks. Over time, granola will lose its crunch.
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