Name: Pumpkin Spice Grain-Free Granola
Ingredients: 1 1/2 cups seeds: I like a mix of pumpkin seeds, sunflower seeds, and hemp seeds; 1-2 cups nuts: I used slivered almonds and chopped pecans; ½ cup unsweetened coconut flakes; 1 egg white; 2/3 cup pumpkin puree; 1/3 cup maple syrup; ½ teaspoon cinnamon; pinch of kosher salt; cooking spray

Description

This crunchy, pumpkin-spiced granola is a simple, make-ahead breakfast that’s perfect for fall mornings. Packed with nuts, seeds, and a touch of maple syrup, it’s grain-free, naturally sweetened, and endlessly versatile

Ingredients

Scale

1 1/2 cups seeds: I like a mix of pumpkin seeds, sunflower seeds, and hemp seeds
1–2 cups nuts: I used slivered almonds and chopped pecans
1/2 cup unsweetened coconut flakes
1 egg white
2/3 cup pumpkin puree
1/3 cup maple syrup
1/2 teaspoon cinnamon
pinch of kosher salt
cooking spray

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Instructions

Preheat oven to 300°F.
Add nuts, seeds, and coconut to a mixing bowl.
In a small bowl, combine egg white, pumpkin, maple syrup, cinnamon, and salt. Whisk together, then pour over the nut mixture. Stir together until the nuts and seeds are all coated in the pumpkin.
Spray a parchment-lined baking sheet with cooking spray. Spread the granola in an even layer, pressing it down so that it’s as evenly distributed as possible.
Bake for about 30 minutes, flipping halfway through with a spatula. Keep an eye on it—you really just want to cook it until everything is golden brown and beginning to get crunchy.
Remove from oven and let sit until completely cool–it’ll continue to get crispier as it cools.
Serve with yogurt, chia pudding, or with milk of choice poured over. This granola is best if you keep it in the freezer for max crispiness—it will keep for up to a month.