- 320g Rolled Oats
- 80g Desiccated Coconut
- 100g Pumpkin Seeds
- 125g Pecans or Walnuts
- 2 tsp Cinnamon
- 1 tsp Pumpkin Spice or Sweet Mixed Spice
- 1/4 tsp Salt
- 2 Egg Whites
- 60g Coconut Oil
- 120g Pumpkin Puree
- 120ml Maple Syrup
- 35g Light Brown Sugar
- 1 tsp Vanilla Extract
- 100g Dried Cranberries
- Preheat oven to 325°F (160°C).
- In a large bowl, stir the oats, coconut, pumpkin seeds, pecans, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
- In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
- Spread mixture out onto prepared baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10–15 minutes to prevent burning.
- Allow granola to cool for 20 minutes on the baking sheets. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.
