Roasted pumpkin seed granola
Roasted pumpkin seed granola
Ingredients
Granola Base
- 2 cups old-fashioned rolled oats
- 1/2 cup raw pumpkin seeds
- 1/4 cup chopped pecans, optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 300°F. Line a large baking sheet with parchment paper to prevent sticking.
⏱️ 1 min•🌡️ 300°F - 2
In a large mixing bowl, combine the old-fashioned rolled oats, raw pumpkin seeds, chopped pecans (if using), ground cinnamon, and salt. Whisk these dry ingredients together until they are well combined.
⏱️ 3 min - 3
In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and fully incorporated.
⏱️ 2 min - 4
Pour the wet ingredient mixture over the dry ingredients in the large bowl. Use a spatula to stir thoroughly, ensuring all the dry ingredients are evenly coated with the liquid mixture.
⏱️ 3 min - 5
Spread the granola mixture evenly in a single layer onto the prepared baking sheet. Avoid piling it too high, as this will prevent even baking and crisping.
⏱️ 1 min - 6
Bake the granola for 20 minutes. After 20 minutes, remove the baking sheet from the oven and carefully stir the granola with your spatula. Spread it back out evenly on the sheet.
⏱️ 20 min•🌡️ 300°F - 7
Return the baking sheet to the oven and continue baking for an additional 15 minutes, or until the granola is golden brown and fragrant. It will still feel slightly soft but will crisp up considerably as it cools.
⏱️ 15 min•🌡️ 300°F - 8
Once baked, remove the granola from the oven and let it cool completely on the baking sheet. As it cools, it will harden and form delicious clusters. Once fully cooled, break it into desired pieces and transfer to an airtight container for storage.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted pumpkin seed granola
Ingredients
Granola Base
- 2 cups old-fashioned rolled oats
- 1/2 cup raw pumpkin seeds
- 1/4 cup chopped pecans, optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 300°F. Line a large baking sheet with parchment paper to prevent sticking.
⏱️ 1 min•🌡️ 300°F - 2
In a large mixing bowl, combine the old-fashioned rolled oats, raw pumpkin seeds, chopped pecans (if using), ground cinnamon, and salt. Whisk these dry ingredients together until they are well combined.
⏱️ 3 min - 3
In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and fully incorporated.
⏱️ 2 min - 4
Pour the wet ingredient mixture over the dry ingredients in the large bowl. Use a spatula to stir thoroughly, ensuring all the dry ingredients are evenly coated with the liquid mixture.
⏱️ 3 min - 5
Spread the granola mixture evenly in a single layer onto the prepared baking sheet. Avoid piling it too high, as this will prevent even baking and crisping.
⏱️ 1 min - 6
Bake the granola for 20 minutes. After 20 minutes, remove the baking sheet from the oven and carefully stir the granola with your spatula. Spread it back out evenly on the sheet.
⏱️ 20 min•🌡️ 300°F - 7
Return the baking sheet to the oven and continue baking for an additional 15 minutes, or until the granola is golden brown and fragrant. It will still feel slightly soft but will crisp up considerably as it cools.
⏱️ 15 min•🌡️ 300°F - 8
Once baked, remove the granola from the oven and let it cool completely on the baking sheet. As it cools, it will harden and form delicious clusters. Once fully cooled, break it into desired pieces and transfer to an airtight container for storage.
⏱️ 30 min