This Healthy Pumpkin Seed Granola is full of good for you pumpkin seeds. It comes together quickly and can be eaten for breakfast or as a healthy snack.
Happy New Year! I hope everyone had happy holidays, I know mine were filled with family, friends, good food and lots of great times. I’m slowly getting back into the groove of things and prepping for my return back to work and to school for the kids. This means I need quick and healthy breakfasts and snacks. I’m starting off by preparing this easy Healthy Pumpkin Seed Granola.
This granola is loaded with pumpkin seeds (pepitas) which are full of fiber, vitamins and are a great source of the mineral zinc and anti-oxidants. I also added chia seeds which are very high in omega-3 fatty acids, and sesame seeds which are also rich in good for you minerals and vitamins. Still in the holiday spirit, I decided to flavour this granola with cinnamon, ginger and just a pinch of cloves. I included cranberries to add a bit of sweetness and tartness to the granola. The end product is a lightly sweetened and perfectly toasted granola full of texture and flavour.
This recipe for pumpkin seed granola is easy to make and can be prepared quickly. The recipe yields about 4 cups of granola, so it’s not a huge batch but I prefer making small batches that can be eaten in about a week. If you prefer to make a larger batch, the recipe can be easily doubled. Just make sure to use two sheet pans when baking. This granola can be eaten for breakfast and also makes a great snack. As an added bonus homemade granola makes your house smell amazing. Enjoy!
Healthy Pumpkin Seed Granola
- 2 cups rolled oats
- 1 cup pumpkin seeds
- 3 tbsp. chia seeds
- 2 tbsp. sesame seeds
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- cloves pinch ground optional
- 1/8 tsp. sea salt dash
- ½ tsp. pure vanilla extract
- 1/8 cup melted coconut oil
- 1/4 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 a week.