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Pumpkin Seed Granola Recipe

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4.1 from 1 review

This Pumpkin Seed Granola is a deliciously spiced and crunchy breakfast treat featuring a blend of pumpkin puree, warm autumn spices, pumpkin seeds, pecans, and gluten-free oats. Baked to perfection with a hint of maple syrup and brown sugar, this granola delivers the perfect balance of sweetness and nuttiness, ideal for topping yogurt, milk, or enjoying as a snack.

  • Total Time: 1 hour 10 minutes
  • Yield: 9 cups

Ingredients

Wet Ingredients

  • ⅔ Cup Pumpkin Puree
  • ⅔ Cup Light Brown Sugar, packed
  • ¼ Cup Maple Syrup
  • ¼ Cup Coconut Oil, melted
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 1 ½ teaspoons Cinnamon
  • ½ teaspoon Ginger
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Allspice
  • ⅛ teaspoon Cloves

Dry Ingredients

  • 3 ½ Cups Gluten Free Oats
  • ¾ Cup Pecans, chopped
  • ½ Cup Pumpkin Seeds, raw
  • ¼ Cup Flaxseed Meal

Optional

  • ⅔ Cup Raisins or other dried fruit

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 300°F (149°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, light brown sugar, maple syrup, melted coconut oil, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice, and cloves until the mixture is smooth and well combined. Set this aside.
  3. Combine Dry Ingredients: In a larger bowl, stir together the gluten-free oats, flaxseed meal, chopped pecans, and raw pumpkin seeds to ensure an even distribution of the nuts and seeds.
  4. Combine Wet and Dry Mixtures: Pour the wet pumpkin mixture over the dry ingredients and mix thoroughly with a spatula until all the oats, nuts, and seeds are evenly coated with the spiced pumpkin mixture.
  5. Spread and Bake: Spread the granola mixture evenly over the prepared baking sheet. For extra crunchy granola, use two baking sheets to give the mixture more space. Bake for 1 hour, stirring every 15 minutes to ensure even baking and prevent burning.
  6. Add Raisins: After baking, remove the granola from the oven and sprinkle the raisins evenly over the top without stirring them in.
  7. Cool and Break: Allow the granola to cool completely on the baking sheet. Once cooled, break it into clusters or pieces as desired. Store in an airtight container.

Notes

  • Using two baking sheets can help achieve crunchier granola by allowing better air circulation.
  • Do not stir in the raisins before baking, as they can burn; add them after baking while the granola is still warm.
  • You can substitute pecans with walnuts or almonds if preferred.
  • Store granola in an airtight container for up to two weeks.
  • For a nut-free version, omit pecans and substitute pumpkin seeds with sunflower seeds.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/pumpkin-seed-granola-recipe/