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Full disclosure: I’m addicted to granola and make a batch of it almost every weekend. It’s the combination of sweet and salty and lots of crunch for me. Last weekend, I wanted to get into the seasonal pumpkin vibe and decided to try a healthy granola with seasonal fall flavors. The result is this insanely delicious pumpkin spice grain-free (and gluten-free) granola that may be on repeat until spring.
This is an easy make-ahead recipe that’s packed with crunch and warm flavor to get you excited about even a cup of yogurt. This is an easy and nutritious breakfast (or snack) that you can prepare on the weekend and enjoy all week long. Serve with cottage cheese toast, eat with your favorite milk, or grab a quick bite when you need a quick and delicious snack. Baking them in the oven fills your kitchen with the most comforting aromas, making them perfect for sharing with friends on a fall morning or at your next fall gathering.
What you need to make this grain-free granola
- seed: This granola starts with a mix of pumpkin seeds, sunflower seeds, and hemp seeds to create a crunchy, protein-rich base.
- nuts: Sliced ​​almonds and chopped pecans add warmth and a satisfying texture.
- Unsweetened coconut flakes: It gives a subtle sweetness and a light texture.
- Egg white: It helps everything stick together while keeping the granola light and crunchy.
- Pumpkin puree: We deliver natural sweetness and the unmistakable taste of autumn.
- Maple syrup: A touch of liquid sweetness that coats the granola and helps caramelize it.
- cinnamon: Add some warm spices.
- A pinch of kosher salt: It balances the sweetness and brings out all the flavors.
- Cooking spray: Lightly grease the baking sheet so nothing sticks.
my favorite way to enjoy
- Pour over yogurt: Creamy Greek yogurt, some berries, and this granola are my go-to breakfast. I literally never get tired of it.
- With milk: Pour into a bowl and enjoy like your favorite cereal. This is a very healthy cereal that does not use processed ingredients.
- As a snack: Take a handful straight from the bottle for an easy energy boost on the go.
- With fruit: Pair it with caramelized bananas or apples for a natural sweetness that can also be used as a dessert (so delicious!).
- For salads and oatmeal: Add a little crunch to savory or hot dishes to enhance the texture and flavor to elevate your meal.
explanation
This crunchy, pumpkin-spiced granola is the perfect easy make-ahead breakfast for fall mornings. Packed with nuts, seeds, and maple syrup, it’s grain-free, naturally sweet, and endlessly versatile.
- 1 1/2 cups Seeds: I like a mixture of pumpkin seeds, sunflower seeds, and hemp seeds.
- 1–2 Cup nuts: I used sliced ​​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
- A pinch of kosher salt
- cooking spray
- Preheat oven to 300°F.
- Add nuts, seeds, and coconut to a mixing bowl.
- In a small bowl, combine egg whites, pumpkin, maple syrup, cinnamon, and salt. Whisk together then pour over the nut mixture. Stir until all the nuts and seeds are coated in the pumpkin.
- Spray a baking sheet lined with parchment paper with cooking spray. Spread the granola in an even layer and press down to distribute it as evenly as possible.
- Bake for about 30 minutes, turning over with a spatula halfway through baking. Please wait and see. Just cook until everything is golden brown and starting to crisp.
- Remove from the oven and let stand until completely cool. It will become even more crispy as it cools.
- Serve with yogurt, chia pudding, or your favorite milk. This granola gets the best crunch when stored in the freezer and will last up to a month.
Source: Camille Styles – camillestyles.com
