Pumpkin Pecan Granola


  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 2 egg whites
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 4 cups gluten-free oats
  • 3/4 cup pecans, roughly chopped
  • 1/2 cup coconut, unsweetened
  • 2 Tbsp chia seeds
  • 3/4 cup dried cherries
  • 1 orange zest


  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
  2. In a big mixing bowl, whisk together pumpkin puree, maple syrup, egg whites, cinnamon, ginger, nutmeg, cloves, and salt. Zest the orange and add to mixture. Stir well to combine.
  3. In another mixing bowl, combine the oats, pecans, coconut, and chia seeds, leaving out the cherries. You will add the cherries after the granola is cooked.
  4. Slowly add the dry ingredients to the wet ingredients, stirring the mixture often.
  5. Pinch the oat mixture together to form little clumps on top of the baking sheet (this helps form more chunky granola)
  6. Bake at 325 degrees for 20 minutes, stir then bake another 20 minutes. If the granola is still not crisp after 40 minutes then turn the heat down to 275 degrees and bake for another 10-15 minutes. Note: It will crisp more as it cools down.
  7. Stir in dried cherries
  8. Let cool completely before storing in an air tight container.
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