This delicious nut-free Pumpkin Seed Granola can be ready in less than 30 minutes. Full of healthy ingredients it can be enjoyed for breakfast or as a snack.Jump to Recipe Print Recipe
This nut-free and gluten-free pumpkin seed granola is full of delicious and healthy oats and a variety of seeds. To ensure your granola is gluten-free make sure to purchase oats that are certified gluten-free.
This granola is perfect if you have someone with a nut allergy in your family. I only use pumpkin, chia and sesame seeds in this granola so it's nut-free.
Pumpkin seeds (pepitas) are full of fibre, vitamins and are a great source of the mineral zinc and anti-oxidants. Chia seeds, which are very high in omega-3 fatty acids, are a healthy addition to your diet and so are sesame seeds which are rich in minerals and vitamins.
This pumpkin seed granola is flavored with cinnamon and a pinch of cloves for warmth, and some ground ginger for a little zing. The dried cranberries add a bit of sweetness and tartness to the granola.
The end product is a perfectly toasted, lightly sweetened, nut-free granola full of texture and flavour.
How to Make it
Homemade granola is easy and quick to make, so it's worth the effort to make your own. Store-bought granola is often full of sugar, by making your own, you can control which sweetener you choose and how much of it goes into your granola.
For maximum freshness, I prefer making small batches that can be eaten in about a week or two.
- Rolled oats
- Pumpkin seeds
- Chia seeds
- Sesame seeds
- Ground cinnamon and ginger
- Ground cloves (optional)
- Pure vanilla extract
- Coconut oil
- Maple syrup
- Dried cranberries
This recipe yields about 4 cups of granola, so it's not a huge batch. To make a larger batch you can double the recipe, just make sure to use two sheet pans to spread the granola and alternate the sheet pans on the oven racks halfway through baking.
- Preheat oven to 300ºF.
- In a large bowl, combine the oats, pumpkin seeds, chia and sesame seeds, ground cinnamon, ginger, cloves (if using) and salt.
- Add the melted coconut oil, maple syrup and vanilla, and stir to combine.
- Spread granola on a large oiled baking sheet.
- Place the baking sheet on the middle rack in the oven. Bake, stirring the granola every 10 minutes.
- Bake until the granola is fragrant and toasted to your liking, approximately 20 to 25 minutes.
- Remove the granola from the oven and let it cool before adding the dried cranberries.
How to Serve
Granola is wonderful for breakfast mixed with milk or yogurt and fresh fruit. It can also make a delicious and healthy snack.
How to Store
Store granola in an airtight container at room temperature for up to two weeks. Granola can also be frozen in large freezer bags. Thaw granola on the counter and let it come to room temperature before serving.
More Delicious Breakfasts
- Vanilla Almond Granola
- Homemade Muesli
- Homemade Maple Pecan Granola with Dates
- Whole Wheat Quinoa Flour Pancakes
- Sweet Potato Muffins
Pumpkin Seed Granola
- 2 cups rolled oats
- 1 cup pumpkin seeds
- 3 tbsp. chia seeds
- 2 tbsp. sesame seeds
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- cloves pinch ground optional
- ⅛ tsp. sea salt dash
- ½ tsp. pure vanilla extract
- ⅛ cup melted coconut oil
- ¼ cup maple syrup
- 1 cup dried cranberries
- Preheat oven to 300ºF.
- In a large bowl, combine the oats, pumpkin seeds, chia and sesame seeds, cinnamon, ginger, cloves (if using) and salt.
- Add the melted coconut oil, the maple syrup and vanilla, stir well.
- Spread on a large oiled baking sheet.
- Place the baking sheet on the middle rack in the oven.
- Bake, stirring the granola every 10 minutes. Bake until granola is fragrant and toasted to your liking, approximately 20 to 25 minutes.
- Remove from the oven and let the granola cool before adding the cranberries.
- Stored in an airtight container, this pumpkin seed granola will keep well for two weeks.