Maple Flax Pumpkin Seed Granola
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.
Ingredients
- 4 cups rolled oats
- 1 cup pumpkin seeds, raw or dry roasted
- 1/4 cup ground flax seeds
- 1/4 cup hemp hearts or whole flax seeds
- 1/4 cup brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 cup + 1 tablespoon maple syrup
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla 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.