Pumpkin Seed Granola

pumpkinseedgranola3.jpg
pumpkinseedgranola3-7.jpg

With each batch of granola that gets thrown into my little kitchen oven, I try to give each a twist or change from the last. My tahini granola is what I was making most this Spring, but during Autumn I wanted to make granola for my morning meals that was a bit more focused on the season. Pumpkin seeds (I use the La Pluma variety) lend a bit of crunch and richness to this batch along with a small bit of coconut thrown in before being coated in a sweet syrup quickly whisked together on the stove.

pumpkinseedgranola3-11.jpg

The ingredient amounts listed in this recipe do make quite a whopping batch, so if you want to make less you may halve the recipe. Be sure to allow the granola to remain untouched until it’s completely cooled. This helps it clump together once it’s spooned from the parchment paper. It’s delicious had all by itself by the handful and is also a welcome addition to a bowl of your morning yogurt, milk, or chia pudding.

Sincerely, Adelle

pumpkinseedgranola3-8.jpg
pumpkinseedgranola3-15.jpg

Pumpkin Seed Granola

Makes approximately 8 cups of granola; you may halve the recipe for a smaller batch.

  • 6 cups rolled oats

  • 1 1/2 cup pumpkin seeds

  • 1/2 cup shredded unsweetened coconut (optional)

  • 1/2 cup olive oil

  • 1/2 cup maple syrup

  • 1/4 cup almond butter

  • 1/4 cup honey

  • 1 tablespoon vanilla

  • 1/2 teaspoon salt

  • Preheat the oven to 300 degrees.

In a large bowl, combine oats, pumpkin seeds, and coconut flakes (optional). Set aside.

In a small saucepan over low heat, combine the olive oil, maple syrup, honey, almond butter, and vanilla. Whisk until combined, and pour into the bowl of dry ingredients. Toss together with a spoon, adding the salt to taste (up to 1/2 teaspoon or so), until combined.

Line two baking sheets with parchment paper, then spoon half of the granola onto each pan, spreading evenly. Place the granola into the warm oven and bake for 20 minutes, then after stirring each pan a bit, bake for another 20 minutes. Remove from the oven, and allow to cool completely without stirring, as this will allow the granola to keep in clumps, if you like your granola that way. Store in an airtight container for up to a week.