- Dish type
This not-too-sweet pumpkin seed, oat and coconut granola is sweetened with maple-flavoured syrup.
2 people made this
- 150g raw pumpkin seeds
- 120g rolled oats
- 120g pureed pumpkin
- 120ml maple-flavoured syrup
- 25g dessicated coconut
- 2 tablespoons unsalted butter or coconut oil, melted
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat the oven to 160 C / Gas 3. Line a baking tray with baking parchment.
- Mix pumpkin seeds, oats, pureed pumpkin, maple-flavoured syrup, coconut, butter, allspice, cinnamon and salt together in a bowl until well combined. Spread mixture evenly over the prepared baking tray.
- Bake in the preheated oven, stirring every 15 minutes, until desired crunchiness is reached, 30 to 45 minutes.
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Pumpkin Seed Granola- Easy, Fall Favorite Granola Recipe
Pumpkin seed granola is crunchy, tasty, and loaded with good-for-you ingredients, including pumpkin seeds and oatmeal. Plus, this pumpkin seed granola takes the fall flavors to the next level by including pumpkin puree. Who wouldn’t love a pumpkin seed granola prepared with real pumpkin?
Additionally, this recipe is gluten-free and vegetarian, with vegan options, making it a perfect fit for most dietary preferences.
Pumpkin Granola Recipe Instructions
Start by preheating the oven to 250 degrees.
In a large bowl, whisk together the ingredients from sugar to salt.
Then add in the oats and seeds…
And the nuts. We used pecans, but you can use whatever nuts you like. Stir until very well combined.
Spread out in an even layer on a baking sheet.
Bake for about 90 minutes, stirring occasionally.
Let cool completely and stir in the dried cranberries.
Store in an airtight container in a cool dry place for up to 2 weeks.
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Maple Cinnamon Pumpkin Seed Granola: Tips, tricks, and tools
This simple fall gluten free granola recipe requires little equipment, but there are a few kitchen tools, ingredients, and easy recipe variations I recommend:
- A good set of glass mixing bowls: a good quality glass mixing bowl set make mixing granola super simple
- Eco-friendly bakeware: choosing environmentally cookware is key to a building a green kitchen, that's why I love using my eco-friendly baking sheet
- Responsible ingredients: in addition to using organic ingredients from farms I know and trust when possible, I always buy USDA Grade A organic maple syrup to ensure proper maple extraction practices
- Recipe variations: use this easy granola recipe as a base and make it your own by adding nuts (walnuts, pecans, pistachios, coconut), seeds (sunflower seeds, flax seeds), spices (vanilla, nutmeg, pumpkin spice), or sweets (honey, agave, brown sugar, raisins, etc.)
- Storage: store in an airtight container for up to one month (possibly longer, but we never make it that long because the granola gets eaten)
I hope you enjoy this simple Maple Cinnamon Pumpkin Seed Granola recipe as much as we do! It's a great breakfast solution for fall that can be made once and saved for up to a month, which saves you time AND money on expensive store bought granolas. And it's a great topping for pumpkin pie, so consider adding it to your green Thanksgiving menu!
Craving more simple breakfast recipes? Check out our Gooseberry Currant Yogurt Bowl and Simple Salted Honey Fig Toast recipes, great options for busy mornings when you don't have a lot of time but still want something hearty and delicious.
Did you make this Maple Cinnamon Pumpkin Seed Granola recipe? Leave a comment below and rate the recipe to let us know how it turned out. Save this recipe for later by pinning to your favorite fall Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your breakfast creations!
Savory Pumpkin Seed and Rye Granola
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Buttery croutons are crunchy and delicious in soup or on salad, but after seeing savory granola on menus around the country, we thought it’d make an interesting garnish alternative. Our flavor-packed topper is made with rolled rye flakes, crunchy pumpkin seeds (a.k.a. pepitas), and Parmesan cheese. Add a sprinkle to a bowl of Creamy Tomato Soup or a crisp Fennel, Parsley, and Celery Salad for an unexpected twist.
What to buy: Rolled rye flakes, not to be confused with rye berries or cracked rye, can be found at health food stores, gourmet grocery stores, or online.
This recipe was featured as part of our story on Exotic Granola: Four New Versions That Don’t Use Oats.
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Sunflower and Pumpkin Seed Granola
It’s no secret that I am a huge granola lover. If I don’t have granola around (usually a few different batches), I kind of get the feeling that something is missing. I picked up this weird habit after excessively test-baking granola for my food column for the Viennese daily I am working for.
It simply is soooo convenient to have a ready-to-eat snack within reach to satisfy cravings. Usually, those cravings emerge when shooting food pictures and when I am not allowed to touch the food in front of my lens. Cause you know, a half-eaten sandwich might not appear that appealing to my dear readers. Well, at least not always.
Despite being a quick emergency snack, I love to eat granola on top of plain whole milk yogurt drizzled with maple syrup. If you have not tried this so far, please, go ahead and taste it. It’s dreamy.
The recipe below is one of my go-to granola recipes. It’s fuss free, as well as low in sugar and oil. You can adapt it in any way you like, just make sure to keep the oats to nuts/seeds ratio about the same. I use 2 3/4 cups rolled oats to 1 cup of seeds/nuts. This granola shows hardly any clusters – if you want those, you will need to increase the amount of honey and oil.
PS: By the way, this granola was the first thing that I made in the new oven after our move to Vienna recently. If you are looking for a super nutty granola, I might be able to help you as well. I posted a recipe on the blog a while back.
This “Never fail walnut granola” is a granola with a high nut to oats ratio, and tastes just delicious.
Energizing Pumpkin Seed Granola Bars
The lazy days of summer are over. Autumn is here and we need to get back on track with healthy snacks and quick breakfast ideas for the office or for when we’re in hurry. A handful of mixed nuts and seeds would make the perfect choice, but how about thinking outside the box and trying something other than the usual almonds, cashews, or sunflower seeds? Ditch the usual options and stock up on pumpkin seeds instead!
The humble pumpkin seed has a great deal of health benefits, but my favorite is its mineral content. While most seeds and nuts contain magnesium and calcium, pumpkin seeds are also loaded with manganese, copper and zinc. These minerals trigger natural detoxification by activating enzyme-based processes responsible for eliminating toxins. Zinc is also involved in regulating hormone production, and acts as an anti-inflammatory agent.
Besides minerals, pumpkin seeds contain antioxidants in the form of vitamin E (tocopherol), phenolic acids and lignans. This unique combination helps combat oxidation, helping to reduce early aging signs, fight free radicals and prevent chronic disease.
Pumpkin seeds have antimicrobial and anti-viral properties given their high concentration of lignans, helping the body’s cells to neutralize bacteria that were not destroyed during cooking. When I was a little child, my grandmother used to give me raw pumpkin seeds when I had stomach aches, and it’s only now that I discovered the reason that I started to add them to many of my foods.
And these granola bars are no exception. I love a seed-loaded granola bar as a quick breakfast because it gives me energy and nourishes my cells with enough protein to keep me satiated until having a proper lunch. Adding pumpkin seeds not only turns bars into a vibrant green, but also enriches their nutritional value with hormone balancing nutrients and antioxidants.
Pumpkin Seed Cranberry Granola
This Pumpkin Seed Cranberry Granola is the perfect fall snack or breakfast, delicious with yogurt, in cookies, and the perfect gift to give.
Friends, the other day I was chatting with one of my childhood friends about how different it is to live in a new town where no one knows us! She lived in her hometown for 52 years, and I lived in mine for 52 years. We both made life changes and have ended up living in the same new area. How fun, for the 2nd half of our lives, to enjoy life together again! A new season!
Speaking of new seasons, October is here, which I cannot believe.
I have a few pumpkins on the front porch. I’ve been trying to drink my Lemon Ginger Smoothie (with fresh “orange” turmeric, every day!)
The trees are changing. They remind me daily of how lucky we are to live in this beautiful world!
My fall dishes are out. (Have you tried Seattle Chocolates? OH MY WORD!)
My house has been smelling pretty good with recipes like we cooked last night, a delicious stuffed squash recipe!
I pulled out the orange throw for the sofa, and filled the outside lanterns with candles and squash and pumpkins.
I’m not sure if you saw me sharing my Pumpkin Seed Cranberry Granola recipe last week on Snapchat or Instagram, it’s inspired by an old post on RE, adapted for fall with pumpkin seeds!
I made a large batch, because I wanted to share some with a few neighbors and new friends.
I love to make this recipe at night. Turn off the oven, open the oven door, and let the scent permeate the house. This allows the granola to completely cool overnight before mixing in the cranberries.
Protein-Packed Chia Seed Granola
An easy protein packed chia seed granola recipe, also packed with fiber and omega-3’s! It’s the perfect way to start each day.
- Author:Kelly Egan
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 cups 1 x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- 3 c. old-fashioned oats
- 1 c. chopped pecans
- 1 c. chopped almonds
- 3 T. chia seeds
- 1 T. cinnamon
- 1/4 tsp . nutmeg
- 1/2 tsp . salt
- 1 c. dried fruit (I used cranberries)
- 1/4 cup honey
- 3 T. melted coconut oil
- 3/4 tsp . vanilla
- 1 c. shredded coconut
- Combine the oats, pecans, chia seeds, cinnamon, nutmeg, and salt in a large mixing bowl.
- Stir in the dried fruit
- Stir in the honey, coconut oil, and vanilla
- Spread evenly on a baking sheet lined with foil or parchment paper and bake at 300F for 30 minutes, stirring halfway.
- Toss, sprinkle with the shredded coconut and bake another 5 minutes.
Keywords: chia seed granola recipe, best chia seed granola, homemade chia seed granola, easy chia seed granola recipe, healthy chia seed granola recipe
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Want more chia seed recipes? Check out this recipe for 5-minute chia seed pudding parfaits: