Pumpkin Spice Granola
- Author: Annie Chesson
- Yield: 6 cups granola 1x
- 3 cups oats
- 1 cup slivered almonds
- 1 cup walnuts
- 1/2 cup quinoa (uncooked)
- 1/2 cup flax seed
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground clove
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 egg white
- Preheat your oven to 300 degrees
- Mix the oats, nuts, quinoa, and flax seed together in a large bowl
- In a microwave safe bowl, melt your coconut oil
- To this, add your maple syrup, cinnamon, ginger, nutmeg, allspice, clove, vanilla, salt, and brown sugar – stir to combine
- Pour the liquid mixture into the oat/nut mixture. Stir together. Add your egg white (as long as the mixture isn’t hot) and stir thoroughly until everything is evenly combined
- Spread the mixture out evenly onto a baking sheet and place in the oven for 45 minutes
- Every 15 minutes or so, remove the granola from the oven and toss it around with a spatula before spreading it into an even layer again before placing it back in the oven
- Once the 45 minutes are up, remove the granola from the oven and let it cool on your counter (or on a cooling rack) – it won’t be crunchy/crispy until it has cooled a bit
- Store in an airtight container – it will keep for several months