This nut-free, vegan Healthy Pumpkin Seed Granola is full of good for you ingredients. It comes together quickly and can be eaten for breakfast or as a healthy snack.Jump to Recipe Print Recipe
Happy New Year! I hope everyone had happy holidays, I know mine were filled with family, friends, good food and 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 nut-free Healthy Pumpkin Seed Granola.
This nut-free and gluten-free pumpkin seed granola is full of delicious and healthy oats and a variety of seeds. To ensure this granola is gluten-free make sure to use 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 fiber, 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.
Still in the holiday spirit, this seed granola is flavoured with cinnamon and a pinch of cloves for warmth, and some ground ginger for a little zing. 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.
Granola is wonderful for breakfast but it can also make a delicious and healthy snack. 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. Homemade granola is easy and quick to make, so it’s worth the effort to make your own. For maximum freshness, I prefer making small batches that can be eaten in about a week or two. 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.
As an added bonus for making your own granola, you get a home that smells amazing. Stored in an airtight container, this granola will keep well for up to two weeks. Enjoy!
If you make this recipe be sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
- 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.