Pumpkin Seed Granola
A crunchy, nutrient-dense breakfast topping featuring earthy roasted pumpkin seeds and warming spices.
25 min
Cook time
8
Servings
Easy
Difficulty
~110
Calories
Nutrition (per serving)
110
Calories · kcal
2
Protein · g
11
Carbs · g
6
Fat · g
Ingredients
- rolled oats (dry) — 250g
- raw pumpkin seeds — 150g
- maple syrup — 60ml
- melted coconut oil — 40ml
- ground cinnamon — 1 tsp
- sea salt — 0.5 tsp
Method
- 1
Preheat your oven to 160C (fan) or 180C (standard).
- 2
In a large bowl, combine the rolled oats, pumpkin seeds, cinnamon, and sea salt.
- 3
Pour the melted coconut oil and maple syrup over the dry ingredients and stir until everything is evenly coated.
- 4
Spread the mixture in a thin, even layer onto a parchment-lined baking tray.
- 5
Bake for 15-20 minutes, stirring halfway through, until the oats are golden and the pumpkin seeds are toasted.
- 6
Remove from the oven and allow to cool completely on the tray, as the granola will crisp up as it cools.
- 7
Store in an airtight container for up to two weeks.
Why this works
The natural sweetness of the maple syrup balances the earthy, nutty profile of the roasted pumpkin seeds, while the cinnamon provides a warming aromatic note that brings out the toasted flavours of the oats.
Equipment
large mixing bowl, baking tray, parchment paper, wooden spoon
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