This granola is everything you love about autumn in a single bite: big clusters of spiced oats, comforting pumpkin, sweet maple syrup, hearty nuts and seeds, and bursts of tangy cranberry. Make a double batch – you’ll thank me later.
It makes sense that this would be my first granola recipe for the blog. I know by now you’re all thoroughly sick of me talking about my love affair with autumn, but I honestly think there can be no other food as into the season as I am as this granola. Even the colours in it scream autumn!
I think this is the best granola I’ve ever made. It just has everything I love. Wonderfully spiced and toasty oats are clustered together with the help of an egg white. As the granola cooks, the egg white helps everything bind as well as creates individual bunches. Being Canadian, the maple syrup is a must. Although I consume it all year round, maple syrup just cries “harvest season” to me. It must be how beautiful maple trees become in fall with their unparalleled crimson leaves. The pure syrup in this granola brings a natural sweetness that is necessary to combat the spices and the earthiness of the almonds.
Of course I couldn’t have a autumn inspired dish without pumpkin, could I? It just wouldn’t be natural. So I’ve given this granola a boost of vegetables with a heaped half cup of pumpkin purée. Not only is it a healthy addition, it also lends a gorgeous orange colour to the granola that embraces the harvest theme. The cranberries are my little homage to Thanksgiving. Although it’s no where near the holidays right now, I keep feeling as if it should be. Must be my Northern hemisphere mentality talking. Finally, the pumpkin seeds and almonds add some omega 3’s, protein, zinc, and iron, making it a fully rounded snack. Splash it with a bit of milk, slice up a side of apple or orange, and you have a hearty, autumnal breakfast!
Or you could eat it straight out of the jar. That’s what I’ve been doing. Shhh…
- 3 cups rolled oats
- 1 cup raw almonds
- ½ cup raw pumpkin seeds (pepitas)
- 1½ tsp pumpkin pie spice
- pinch of salt
- ⅓ cup pure maple syrup
- ¼ cup coconut oil
- heaped ½ cup pumpkin purée
- 1 tsp vanilla extract
- 1 egg white
- ⅔ cup dried cranberries
- Preheat the oven to 150 C (300 F) and line a large baking sheet with non-stick baking paper. In a large bowl, toss together the oats, almonds, pumpkin seeds, pie spice, and salt. Mix well and set aside.
- Whisk together the maple syrup, coconut oil, and pumpkin purée in a medium, microwavable bowl. Melt the ingredients together in 30 second intervals, whisking after each interval, until emulsified. Allow to cool for 5–8 minutes so that you do not cook the egg white. Once the mixture has cooled slightly, whisk in the vanilla and egg white.
- Add the wet ingredients to the dry and stir well, making sure all the dry ingredients are well coated. Spread the granola mixture out evenly on the prepared baking sheet. (If it looks like you have too much for one baking sheet, use two. It's better for the granola to have too much room rather than too little for the cooking process.)
- Bake the granola for 35-40 minutes, tossing it every 15 minutes. Remove from the oven and cool on the tray for at least 30 minutes. Once cool, stir in the dried cranberries and store at room temperature in an airtight container or lidded glass jar. The granola will keep up to 3 weeks