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Karman Meyer, Dietitian at The Nutrition Adventure

Pumpkin Seed & Chia Granola

Print Recipe
Servings: 14
Ingredients Method

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

Method
 

  1. 1. Preheat oven to 350˚F. In a large mixing bowl, combine all of the dry ingredients and mix well.
  2. 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. 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. 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.