Ingredients
3¾cupsold fashioned rolled oats
⅔cupunsweetened coconut
⅔cuppumpkin seeds,(pepitas)
¼cupquinoa,uncooked
2tspground cinnamon
1tsppumpkin pie spice
⅛tspsalt
2large egg whites
½cuppumpkin puree
⅓cuppure maple syrup
¼cupcoconut oil,or vegetable oil, melted
3tbspbrown sugar,light or dark, packed
1tsppure vanilla extract
⅔cupdried cranberries
Preparation
Preheat the oven to 325 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
In a medium bowl, whisk the egg whites for about 1 minute. Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. Pour over the dry ingredients and mix until everything is moistened.
Spread onto two baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10 to 15 minutes to prevent burning.
Allow the granola to cool for 20 minutes on the baking sheets. Pour into a large bowl and add the dried cranberries.
Serve and enjoy!
