It's that time of year when "pumpkin pie spiced" everything rolls around. Starts with Starbucks' Pumpkin Pie Spiced Latte and sort of carries on from there. Gotta say- it's totally ok by me! I love it! LOVE IT!
Here's an excellent way to incorporate that love of pumpkin pie spicy-ness into your morning! Unless you're Christina Applegate. Then you probably won't agree with my choice of morning spices (in her latest SNL monologue she explains her distaste for pumpkin spiced everything) HAHA. Funny, but couldn't disagree more. Bring on that spice!
Anywho, it's crunchy, it's slightly sweet, it's completely unprocessed ;) and it's my new favorite breakfast alternative!
Pumpkin Pie Spiced Granola
Makes approx 11 cups
Serving size about 3/4 cup
Recipe adapted from Power Foods book by Whole Living Magazine
- 6 cups old fashioned oats
- 1 1/2 cups raw untoasted sliced almonds
- 1 cup untoasted pecan pieces
- 1/2 cup untoasted walnut pieces
- 1/4 cup ground flax seeds
- 3 tablespoons whole chia seeds
- 2 tablespoons ground cinnamon
- 1 1/2 tablespoons pie spice
- 1/2 teaspoons ground dried ginger
- 4 egg whites (can omit for vegan recipe. End product won't be as crunchy, but still yummy!)
- 1/4 teaspoon sea salt
- 3/4 cup raw organic honey
- 1/3 cup melted and slightly cooled coconut oil
- 1 cup dried cranberries
- 1 cup golden raisins
1. Preheat oven to 350*F, set a rack in the middle or upper part of your oven, and set out two standard cookie sheet pans. No need to grease or line pans- your granola won't stick :)
3. In a medium sized bowl whisk your egg whites and salt until your whites are frothy. This should take about 3-5 minutes of hand whisking. If you choose to do so in a stand mixer (or use a hand mixer) just beat until frothy, not soft peaks.
**If you are doing this recipe egg-free, just omit last step and add your salt directly to your oat mixture.
4. Once your egg whites are frothy, mix in your melted and cooled coconut oil and your honey. Combine well. Here's a great way to measure honey so that it doesn't stick to your measuring cup!
5. Pour your egg mixture over your oat mixture and combine completely and thoroughly. There will be a tendency for dried oats to sink to the bottom- so make sure you mix very very well.
6. Once combined, divide your granola between your two cookie pans (or more if your pans are on the smaller side) and spread out so that it's a nice 1/4-1/2" layer. No need to press down really- just make sure it's spread out nice and evenly.
7. Bake 15-20 minutes on that upper rack, turning your pan half way through baking time to insure even browning and baking. Remove pans from oven, and flip and toss granola in pan breaking up any large pieces, with a spatula. Make sure to bring the sides into the middle (they will want to brown quicker than the middle) and move the middle out. Stir and mix up well. Then spread out so it's a single layer again.
8. Bake another 10 minutes or until your granola is crispy and a golden brown throughout. Again, watch the sides of bottom of granola- if it's darkening too much, simply remove pan from oven, stir up again, and add back to oven.
9. Remove pans from oven and allow to cool completely. Once cooled, add granola to a large bowl and mix in your cranberries as well as your raisins. Then simply add to a large air tight container and munch away!
** Will store at room temperature for up to 2 weeks. Can be added to a freezer proof air tight container and frozen for up to 3 months. To thaw, just place in refrigerator overnight and then allow to come to room temp!
You might want to make double. It's THAT good. Oh and PS- would be great gifted to loved ones! Just add to little glass mason jars and tie with ribbon or twine. Add a gift tag and viola! A "good for you" homemade gift!