Pumpkin Seed & Chia Granola

October 15, 2014

Canned pumpkin puree is used in this seasonal granola along with hearty & healthy pecans, pumpkin seeds, and chia seeds.

The heavenly smell that comes about while making this granola is sensational. I just wanted to face plant into the bowl and eat it all before even baking it. So this is your warning. You will have to practice self-control while making this crunchy granola gold because no one will be happy if you do a face plant in it (but I would TOTALLY understand).

My favorite way to enjoy this granola?
1/2 cup pumpkin seed granola + 1/2 cup plain Greek yogurt + 1/2 cup diced apple

This granola isn’t overly sweet, which is all too common with many packaged granolas sold in stores. The pumpkin puree, maple syrup, cinnamon, and cardamom are perfect for this seasonal breakfast treat. I’m thinking about packaging some in mason jars to give as gifts!

Pumpkin Seed & Chia Granola

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Servings:

Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

4 cups rolled oats
1 cup sweetened shredded coconut
1 cup pecan pieces
1 cup raw pumpkin seeds unroasted and unsalted
3 Tbsp chia seeds
1 tsp ground cinnamon
½ tsp cardamom
¼ tsp salt
2/3 cup pumpkin puree
½ cup coconut oil
½ cup 100% Grade A maple syrup
1 tsp vanilla extract

Instructions

1. Preheat oven to 350˚F. In a large mixing bowl, combine all of the dry ingredients and mix well.
2. In a small saucepan over medium heat, combine the pumpkin puree, coconut oil, maple syrup and vanilla. Whisk the mixture to keep the oil from separating, then pour over dry ingredients. Use a plastic spatula to mix well, making sure all of the dry ingredients become coated.
3. Pour granola mixture onto two large baking sheets and spread it out into a thin layer. Bake for 22-24 minutes, stirring half way through baking.
4. Remove granola from oven and allow to cool on baking sheets. The granola will become crunchy as it dries out. Store in airtight container for up to 2 weeks.