Pumpkin Granola

posted in: Uncategorized | 0

Several friends and I used do a food exchange, and when it was my turn, I whipped up a huge batch of this sweet, crunchy, totally yummy and addicting granola. I should have made an even bigger batch, because I used up my own portion in just a few days! If I make it again, I will quadruple the recipe instead of just doubling it πŸ˜‰

Pumpkin Granola

I used both honey and maple syrup this time around. I’ve found that the honey makes those yummy clusters that are oh-so-finger-snacking friendly, and the maple syrup gave it just the right sweetness without being overpowering. This is, after all, a breakfast food (or anytime snack!), and I don’t want to start my day with a sugar rush. I liked the combo of both sweeteners, since using all honey would make it a honey-tasting granola (which is fine if that’s what you’re after), and using all maple syrup wouldn’t make the clusters.

Pumpkin Granola

I used chia seeds for a major Omega 3 and 6 boost, and pumpkin seeds for protein, vitamin and mineral kick. (Just one ounce of pumpkin seeds has 23% of your daily iron!) Pair this granola with plain high-fat yogurt (Brown Cow cream top is our favorite) or cottage cheese, and it’s a breakfast you can feel really good about.

Ingredients:
  • 3 cups oats
  • 1 cup pumpkin seeds
  • 1/2 cup finely shredded coconut (I used the organic kind. One of my friends who really doesn’t like coconut LOVED this stuff.)
  • 1/4 cup chia seeds (they’re higher in omegas than flax seeds, but feel free to use flax if you would rather)
  • 1 1/2 Tbsp cinnamon, or to taste
  • 1/2 tsp salt
  • 1/2 cup honey
  • 1/2 cup maple syrup, or to taste
  • 1/2 cup coconutΒ oil, melted
Directions:
  1. Preheat oven to 250Β° F.
  2. In a medium bowl, combine oats, pumpkin seeds, coconut, chia seeds, cinnamon, and salt. Mix well. Add honey, maple syrup and oil. Stir until oat mixture is evenly coated
  3. Spread into a thin layer on a baking sheet or jelly roll pan (preferably non-stick).
  4. Bake for an hour to an hour and a half, stirring every 15 minutes or so. The granola may seem slightly wet still, but it will continue crisping after you remove it from the oven.
  5. Let cool before storing. I stored mine in zip lock bags in the fridge, but a mason jar would work great as well.
  6. Serve with yogurt, cottage cheese, or plain!
  7. Enjoy!!
Pumpkin Granola

Nutrition Facts:

Makes: 20 servings (1/4 cup size)

Nutritional breakdown per serving: 201 calories, 11 grams of fat (1.8 grams saturated fat), 23.7 grams carbohydrates, 3 grams of fiber, 12 grams of sugar, 4 grams of protein

Leave a Reply