Pumpkin Pie Granola

This granola is perfect for a cool fall morning. The smell of it makes you feel like fall. It is perfect for breakfast, to sprinkle on top of some coconut yogurt, for a deconstructed pumpkin pie or just to snack on. I know you are going to love it!

Photo by Rachael Gorjestani on Unsplash

Ingredients:

2 1⁄2 cups old fashioned rolled oats (GF if needed)

1⁄4 cup quinoa, uncooked

1⁄4 cup hemp hearts or whole flax seeds

1⁄4 cup pepitas or sunflower seeds

1⁄2 cup pecan pieces

1⁄4 cup unsweetened shredded coconut

1⁄4 cup almond butter

1⁄2 cup pumpkin puree

1 egg white

1 tsp. vanilla

1⁄2 cup coconut sugar

2 Tbsp. maple syrup

1⁄2 cup dried cranberries, low sugar

Spice Mix:

1 1⁄2 Tbsp. pumpkin pie spice

OR

1 Tbsp. cinnamon, 1 tsp. ground ginger, 1 tsp. kosher salt, 1⁄2 tsp. nutmeg, 1⁄2

tsp. allspice

Directions:

1. Preheat oven to 350 degrees. Line a 1⁄2 sheet pan with parchment paper and set aside.

2. In a large bowl, mix the pumpkin, almond butter, vanilla, coconut sugar, maple syrup

   and the spice mix (either pumpkin pie spice OR the combination listed) and whisk until

   smooth.

3. Add old fashioned oats, quinoa, hemp/flax, pepitas/sunflower seeds, pecan pieces and

   shredded coconut and stir until evenly coated.

4. In a small bowl, whisk the egg white until very foamy. Pour over the granola and stir to

   coat.

5. Spread mixture evenly over the prepared baking sheet and press down with the back of

   a spatula to create a thin, even layer of granola.

6. Bake for 20 minutes. Using a spatula, gently turn the granola over without breaking it up

   too much. Return it to the oven for another 10 minutes or until it is golden brown and

   smells fragrant.

7. Remove from oven and allow to cool completely. It will continue to crisp up as it cools. Break up into chunks and toss with cranberries.

   *Enjoy with yogurt, as a cereal, on top of ice cream or another dessert, or as a healthy snack!