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Full disclosure: I’ve an dependancy to granola, and have a tendency to make a batch nearly each weekend. It’s that mixture of candy and salty with numerous crunch that does it for me. This previous weekend, I needed to lean into all of the seasonal pumpkin vibes and determined to strive a wholesome granola with peak fall flavors. The outcome was this insanely scrumptious pumpkin spice grain-free (and gluten-free) granola that could be on repeat straight till spring.
It is a easy, make-ahead recipe that’s stuffed with crunchy texture and warming flavors that make even a bowl of yogurt really feel thrilling. It’s the form of simple, nourishing breakfast (or snack) you may prep on the weekend and revel in all week—over cottage cheese toast, together with your milk of alternative, or just by the handful whenever you want a fast and delish snack. Bonus that when it’s within the oven, your kitchen is crammed with essentially the most comforting scents—excellent for early fall mornings or sharing with associates at your subsequent autumn gathering.
What You’ll Have to Make This Grain-Free Granola
Seeds: This granola begins with a mixture of pumpkin seeds, sunflower seeds, and hemp seeds for a crunchy, protein-packed base.
Nuts: Slivered almonds and chopped pecans add heat and a satisfying texture.
Unsweetened coconut flakes: These give a refined sweetness and lightweight crunch.
Egg white: Helps every little thing stick collectively whereas holding the granola mild and crisp.
Pumpkin puree: Brings pure sweetness and that unmistakable fall taste.
Maple syrup: A contact of liquid sweetness to coat the granola and assist it caramelize.
Cinnamon: Provides simply the fitting trace of heat spice.
Pinch of kosher salt: Balances the sweetness and enhances all of the flavors.
Cooking spray: To flippantly grease the baking sheet so nothing sticks.
My Favourite Methods to Get pleasure from It
Over yogurt: A bowl of creamy Greek yogurt with some berries and this granola is my go-to breakfast—it actually by no means will get outdated.
With milk: Pour right into a bowl and devour like your favourite cereal, however one which’s extraordinarily good for you with no processed elements.
As a snack: Seize a handful straight from the jar for a straightforward, on-the-go power increase.
With fruit: Pair with caramelized bananas or apples for a naturally candy deal with that doubles as dessert (so good!).
On salads or oatmeal: Add somewhat crunch to savory or heat dishes to raise the meal with texture and taste.
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Description
This crunchy, pumpkin-spiced granola is an easy, make-ahead breakfast that’s excellent for fall mornings. Filled with nuts, seeds, and a contact of maple syrup, it’s grain-free, naturally sweetened, and endlessly versatile
1 1/2 cups seeds: I like a mixture of pumpkin seeds, sunflower seeds, and hemp seeds
1–2 cups nuts: I used slivered 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
pinch of kosher salt
cooking spray
Preheat oven to 300°F.
Add nuts, seeds, and coconut to a mixing bowl.
In a small bowl, mix egg white, pumpkin, maple syrup, cinnamon, and salt. Whisk collectively, then pour over the nut combination. Stir collectively till the nuts and seeds are all coated within the pumpkin.
Spray a parchment-lined baking sheet with cooking spray. Unfold the granola in a good layer, urgent it down in order that it’s as evenly distributed as attainable.
Bake for about half-hour, flipping midway via with a spatula. Regulate it—you actually simply wish to cook dinner it till every little thing is golden brown and starting to get crunchy.
Take away from oven and let sit till utterly cool–it’ll proceed to get crispier because it cools.
Serve with yogurt, chia pudding, or with milk of alternative poured over. This granola is greatest for those who hold it within the freezer for max crispiness—it can hold for as much as a month.
