Pumpkin White Chocolate Cranberry Granola
This crisp, cluster-y granola has a delightful fall twist of pumpkin, white chocolate, dried cranberries, and plenty of spice.---You'll want to eat it by the handful!
Servings 6 -8 cups granola
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup sliced almonds
- 1/4 cup coconut sugar or brown sugar
- 2 teaspoons pumpkin pie spice
- 1 tablespoon chia seeds
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 1 egg white
- 2 teaspoons vanilla extract
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 325F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine oats, coconut, almonds, sugar, spice, chia seeds, and salt. In a separate medium bowl, whisk pumpkin, oil, maple syrup, egg white, and vanilla until smooth. Pour liquid mixture over dry, and gently stir until just combined.
- Spread granola mixture evenly into the bottom of prepared pan and flatten top with a spatula. Bake granola at 325F 45-50 minutes or until edges begin to turn a deep golden-brown. Remove granola from oven and cool completely before breaking into clusters. Stir cranberries and white chocolate into granola. Enjoy!
Notes
Store granola in an airtight container at room temperature up to 1 week.