When October rolls around, we turn the dial to Pumpkin Mode and don’t let off the gas ‘til way past November.
This new concoction is a smidge more pumpkin-y than our last pumpkin granola recipe, but not to the point where you are tasting mega-pumpkin.
Note: the egg white in the recipe is to help with leveling up the “crunch factor” of the granola. You can omit this if you’re vegan or don’t have eggs or egg white. Also, inspiration for this recipe came from here.
Recipe Ingredients:
3 c (300 gm) old-fashioned rolled oats, dry (I used Bob’s Red Mill extra thick rolled oats)
1/3 c (50 gm) pumpkin seeds (I used these)
1/2 c (~60 gm) chopped pecans (you can swap these out for other nuts or seeds you like)
1/2 tsp (1.5 gm) ground cinnamon
1 tsp (3 gm) pumpkin pie spice
1 tsp sea salt (I used coarse sea salt, but you can opt for table salt and reduce the amount)
1/2 c (120 g) pumpkin puree (can be canned, just be sure it’s pure pumpkin and not the pie mix)
1/4 c (60 ml) pure maple syrup (omit or reduce this if desired)
6 Tbsp (92 gm) liquid egg white (or 2 large egg whites is sufficient)
2 tsp (10 ml) pure vanilla extract
1/4 c (~56 gm) coconut oil, melted
Preparation Steps:
Heat oven to 325F.
Mix together the oats, seeds, nuts, spices and salt in a medium-sized bowl.
In a separate bowl, mix together the remaining ‘wet’ ingredients and then add to the dry ingredients. Stir well to combine both the dry and wet ingredients.
Place parchment paper on a large baking sheet and spread out the granola evenly.
Bake for 35-45 minutes or until golden brown. I gave the mixture a stir halfway, but you can stir every 10-15 minutes if you’re worried about the granola starting to get too brown on the edges.
Remove from the oven and let the granola cool for at least 15 minutes before touching it. This allows for it to get more crunchy and chunky (know what I mean?). Store in a container of choice (for up to 2 weeks) if you don’t nosh it all up right away.
Basic nutritional info (yield of 18 servings at 1/4 cup each or ~25 grams):
150 calories
16 grams carbohydrate
(2.4 grams fiber, 2.7 gm added sugar)
4 grams protein
8 grams fat
about a 4:1 carb to protein ratio so I suggest pairing this with a protein source such as a protein-fortified milk or yogurt to help balance blood sugar.
Let me know if you try it and tag me on Instagram @nutritionmechanic or Facebook @mechanicdina - I’d love to see your granola pic!
-Dina