Pumpkin Seed Granola

Pumpkin Seed Granola

Prep Time: 15 minutes

Serves: 6–8

Ingredients

  • 2-1/2 cup old fashioned oats
  • 3/4 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 cup raw pumpkin seeds
  • 3 Tbsp of hemp seeds or flax seeds
  • 2 Tbsp pumpkin spice seasoning
  • 1/2 cup maple syrup
  • 1/2 cup olive oil (or your preferred oil – coconut, canola, etc.)
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt (less if using regular table salt)
  • 1 cup coconut chips

Preparation

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Mix all ingredients except coconut chips in a large mixing bowl with a wooden spoon.

Transfer to parchment-lined baking sheet and spread out evenly. Bake for 20–25 minutes or until golden brown. Halfway through baking, add the coconut chips and stir. If chunky granola is desired, pat down with the wooden spoon or a spatula to create an even layer.

Transfer to a cooling rack and allow to cool completely before breaking into chunks.

Store in an airtight container at room temperature for 1–2 weeks or in the freezer for up to 3 months.

Cook's Notes

You can always use the seeds from carving your pumpkin in your granola instead of store-bought pumpkin seeds.

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