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!
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:
Preheat oven to 350 degrees. Line a 1⁄2 sheet pan with parchment paper and set aside.
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.
Add old fashioned oats, quinoa, hemp/flax, pepitas/sunflower seeds, pecan pieces and
shredded coconut and stir until evenly coated.
In a small bowl, whisk the egg white until very foamy. Pour over the granola and stir to
coat.
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.
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.
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!