I love making homemade granola! Simple and fun, it’s a great way to use up leftover ingredients and makes a healthy, filling breakfast or snack. My granola recipes tend to end up in my Midnight Baker blog series because I always end up turning the oven on around midnight, and this time was no exception! I was inspired to create this granola after I pureed some fresh pumpkin. I decided to use the pumpkin seeds to add some crunch, and they are also high in zinc and magnesium which support your immune system and heart. Plus, any reason to use pumpkin spice is a good one! Sweet, chewy and full of good nutrients this pumpkin granola is a hearty fall breakfast and will make your home smell like pumpkin pie!
- 2 cups rolled oats
- 1 cup sliced almonds
- 1 cup cup cashews halved
- ½ cup pumpkin seeds
- ¼ cup whole flax seeds
- 2 tablespoons raw honey
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons pumpkin spice
- ¼ teaspoon sea salt
Preheat oven to 250F.
In a large bowl, combine the oats, nuts, seed, pumpkin spice and sea salt. In a separate bowl, combine honey, maple syrup and coconut oil. Combine both mixtures and pour onto a parchment paper lined baking sheet.
Bake for 1 hour tossing every 15 minutes until granola is no longer wet and is golden brown.
Remove from oven and cool on wire rack.
Cool and serve over Greek Yogurt with a swirl of raw honey or with almond milk.
Store in an airtight container at room temperature for up to a month.