A sweet maple flax pumpkin seed granola with big clumps. This granola is packed with oats and seeds and flavored with a hint of cinnamon and vanilla. It’s also vegan, nut-free and can easily be made gluten-free.
This is my absolute favorite granola. It’s sweet, lightly flavored with vanilla and cinnamon and it makes big clumps. I’m a big fan of simple granolas. No dried fruits and not too many spices. Just nuts or seeds, oats, sweeteners, vanilla and cinnamon. This is my kind of granola. I hope that you’ll love it too!
Granola Ingredients and Substitutions:
Rolled oats: I recommend using rolled oats to add texture to the granola, however, quick oats will work in a pinch.
Pumpkin seeds: You can use raw pumpkin seeds or dry roasted. I also tested it with dry roasted and salted pumpkin seeds and it was great. If you want to change it up, feel free to use sunflower seeds or chopped nuts, such as almonds or pecans.
Flax seeds: Ground flax seeds will absorb some of the moisture and help create large clumps. The nutrients are also better absorbed from ground flax seeds as opposed the the whole seeds.
Hemp hearts: I love using hemp hearts, but you can also use whole flax seeds for a different texture. Chia seeds could work as well, but it will absorb more liquid, so be mindful that it could affect the texture and clumps.
Brown sugar and maple syrup: The granola is sweetened with both maple syrup and brown sugar. I tried it with just maple and found that the brown sugar made all the difference. It adds more depth of flavor and extra sweetness that I love.
Vanilla, cinnamon and salt: Vanilla and cinnamon add a light flavor to the granola, while the salt helps to balance the sweetness and enhances the flavors.
How to Make Homemade Granola:
Here are the steps to make a simple homemade maple flax pumpkin seed granola at home.
Preheat the Oven
Preheat the oven to 325℉. Line a large baking sheet with parchment paper.
Combine the Dry Ingredients
Add the oats, pumpkin seeds, flax seeds, hemp hearts, brown sugar, cinnamon and salt to a large mixing bowl. Stir to combine.
Add the Wet Ingredients
Add the maple syrup, melted coconut oil and vanilla to the bowl with the dry ingredients and stir until well combined.
Bake
Transfer the granola mixture to the prepared baking sheet. Spread the mixture and press it until compacted, as best as you can. Bake for 35 minutes or until golden and crispy. Remove the granola from the oven and let it cool completely before breaking it up.
Maple Flax Pumpkin Seed Granola FAQ:
Can I Substitute the Seeds With Nuts?
You can substitute the pumpkin seeds and hemp hearts with any type of nuts. I recommend using chopped nuts. Almonds and pecans would be especially good in this recipe. I don’t recommend substituting the ground flax seeds with other seeds or nuts. These help absorb some of the liquid and create bigger clumps.
Can I Reduce the Sugar In This Granola Recipe?
Yes, you can reduce the amount of brown sugar and it will have no significant effect on the recipe other than reduce the sweetness. I did try it without the brown sugar and while it works, I much prefer it with the added sugar. You can also reduce the amount to a few tablespoons instead of omitting it completely if preferred. I also don’t recommend reducing the amount of maple as it’s important to the texture of the granola. Otherwise, you’ll get very crumbly granola with no clumps.
How to Store Homemade Granola?
Once the granola has completely cooled, break it up into chunks and store it in an airtight container for 1-2 weeks. It’s best when eaten the first week.
A sweet maple flax pumpkin seed granola with big clumps. This granola is packed with oats and seeds and flavored with a hint of cinnamon and vanilla. It's also vegan and can easily be made gluten-free with gluten-free oats.
Course Breakfast
Cuisine vegan
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Ingredients
4cupsrolled oats
1cuppumpkin seeds,raw or dry roasted
1/4cupground flax seeds
1/4cuphemp hearts or whole flax seeds
1/4cupbrown sugar,lightly packed
1teaspoonground cinnamon
1/2teaspoonfine grain sea salt
1/2 cup + 1 tablespoonmaple syrup
1/2 cupcoconut oil,melted
2teaspoonsvanilla extract
Instructions
Preheat the oven to 325℉. Line a large baking sheet with parchment paper.
Add the oats, pumpkin seeds, flax seeds, hemp hearts, brown sugar, cinnamon and salt to a large mixing bowl. Stir to combine.
Add the maple syrup, melted coconut oil and vanilla to the bowl with the dry ingredients and stir until well combined.
Transfer the granola mixture to the prepared baking sheet. Spread the mixture and press it until compacted, as best as you can. This will help create the bigger clumps.
Bake for 35 minutes or until golden and crispy. Remove the granola from the oven and let it cool completely before breaking it up.
Notes
How to Store Granola: Once the granola has completely cooled, break it up into chunks and store it in an airtight container for 1-2 weeks. It’s best when eaten the first week.For a lower sugar option, you can reduce the brown sugar to your taste or omit it completely. That being said, I love the added sweetness and flavor that it brings to the granola, so I don’t recommend taking it out completely.Feel free to swap the seeds for other types of seeds if preferred. Sunflower seeds would work well in this recipe. You can also use nuts if you’re not looking for a nut-free recipe. Chopped almonds, cashews or pecans would be good options. The only seeds that I recommend keeping as is are the ground flax seeds.
If you make this flax pumpkin seed granola, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
View Comments
I just made this, and I am in heaven! Absolutely fabulous recipe. Thank you!
Thank you Lola, I'm so glad that you enjoyed it! :)